Avocado Oil Mayonnaise

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 tsp Garlic powder

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Lemon juice
  • 1/2 tsp Mustard

• Baking & Spices

  • 1/2 cup Avocado oil
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, light

Found on reclaimingyesterday.com

Directions

• Remove egg from refrigerator about 30 minutes prior to making mayonnaise.
• Crack the egg into a wide mouth mason jar or another cylinder like container (I used the container that came with my immersion blender). Then add the remaining ingredients.
• Place immersion blender all the way into the bottom of the jar. Turn on, and blend for about 20 seconds. Without stopping the blender, slowly begin to lift blender up from the bottom of jar, circling slowly as you do to ensure all of oil gets blended.
• Thats it! Youll have creamy, spreadable mayo that is full of good stuff, and free from questionable ingredients. Place lid onto mason jar, or transfer to another container. Store refrigerated for up to a week.