Mayo is super easy to make if you do it right, and can go a long way in adding a little flavor to different recipes.
When I first started making my own mayo years back I used the food processor and half the time it wouldn't emulsify properly and it would end up in the trash. Then I stumbled across a post using an immersion blender and it was literally life changing. Perfect mayo, every time.
At that time I used a light olive oil and the flavor profile would come through fairly strong, especially depending on what you were using the mayo on or in. Enter, avocado oil. Yep, that's where it's at. Avocado oil. I'll use olive oil for certain dressing recipes, but if I'm making a mild flavored dressing or a dip I tend to use avocado oil. I try to keep an extra bottle of both avocado and olive oil on hand at all times because I go through so much of it. The avocado oil doesn't have the same strong flavor that olive oil does so it blends much better with other flavors and doesn't overpower.
I like to use a wide mouth mason jar to make my mayo. A pint size jar is perfect for 1 batch, if you are doubling the batch go up to a quart jar.
Most immersion blenders won't fit in a regular mouth mason jar, so wide mouth is the easiest, or a leftover pickle jar, etc.
Many mason jars have measurement markings on them, which dirties one less thing, so that's what I try to use when making mine.
Add your mustard to the oil in the jar.
In a separate dish combine your egg, lemon juice and salt and let it set on the counter for 10-15 minutes. Don't skip this step, sometimes it works out, a lot of the times though it doesn't emulsify properly and you have to throw the mess you've made away and start over.
When it's time, dump your egg mixture into your oil and blend away!
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