Homemade Mayo aioli

Ingredients

Ingredients

• 1 large egg yolk
• 1 tsp dijon mustard
• 1/2 lemon
• 1/4 tsp fine sea salt
• 1/2 cup avocado oil

Instructions

1. Combine the egg yolk, Dijon mustard, lemon juice, and salt in a tall, narrow jar that fits your immersion blender.
2. Insert the immersion blender at the bottom of the jar and blend on high speed for 10-15 seconds until the mixture is smooth and frothy.
3. With the blender running, very slowly drizzle in the neutral oil through the top of the jar, starting with drops then a thin stream, until fully emulsified and thickened (about 1 minute).
4. Taste and adjust seasoning with more salt or lemon juice if desired.
5. Transfer to an airtight jar and refrigerate immediately.

Notes

Use room-temperature ingredients for best emulsification. Store in an airtight container in the fridge for up to 1 week; use pasteurized eggs if concerned about raw egg safety.