Homemade Avocado Mayo


2 large eggs

1 tbsp lemon juice

1 teaspoon sea salt

2 teaspoons brown mustard

1 1/2 cups avocado oil


1. Place egg yolks, lemon juice, mustard, and salt in a food processor and blend well.

2. While the machine is running, add the avocado oil very slowly, a few drops at a time. Once the mixture starts to thicken, add the remaining oil in a very slow, thin stream until fully incorporated.

3. Store the mayo in an airtight container in the refrigerator and consume within 1 week.

Makes 1 1/2 cups.

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