Creamy Mayonnaise with Avocado Oil

A creamy thick textured Avocado Oil Mayonnaise with a delectably tangy taste

That bee in my bonnet at 6am this morning got me working in the kitchen again (to avoid stuffing my face with the sugary Diwali sweet treats that are starring at me invitingly, from all the kitchen counter tops)!  I've had a bottle of avocado oil in my pantry for over a month now, unopened and this morning I was inspired to use it for some mayonnaise.  Having made the mayonnaise often with Bertolli Light Olive oil, I decided to  use the avocado oil for a change in taste and I also added other ingredients that have been listed on various websites and blogs for a decidedly good mayonnaise!

Ingredients

1 large egg (or egg yolk)
1/4 tsp Himalayan salt
1/4 tsp Dijon Mustard
1 1/2 tsp freshly squeezed lemon juice
1 tsp white vinegar
3/4 cup avocado oil

Here's How

• Crack egg into a deep glass bowl and add the avocado oil
• Allow the egg and the oil to develop a relationship for a minute or two before adding the rest of the ingredients

 

• Thereafter insert an immersion or stick blender directly over the egg yolk
  

• Begin blending without stopping or removing the stick blender for up to a minute - by this time a creamy thick mayonnaise has developed
  

 

• Transfer the mayonnaise into a glass bottle with a tight lid and store in the refrigerator.  The mayonnaise should be good to go for up to 2 weeks, unless you decide to get to it at a faster rate!