MAKES: 1 cup (240 ml) | PREP TIME: 30 seconds
1 large egg
¾ cup (180 ml) avocado oil
1 teaspoon freshly squeezed lemon juice
1 teaspoon Dijon mustard pinch of fine-grain sea salt
To make any of the following flavored mayos, make the 30-Second Mayo and then fold in the additional ingredients.
1 teaspoon maple syrup
¼ to ½ cup (60 to 120 ml) hot sauce
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon leaves
½ teaspoon minced garlic
Lemon Chive Mayo
3 tablespoons freshly squeezed lemon juice
1 tablespoon plus 1 teaspoon chopped fresh chives
Place all the ingredients in a tall, narrow container (see Note). Place an immersion blender in the bottom of the container and turn it to high speed. The oil will begin to thicken. Once the bottom mixture thickens and turns off-white, begin to slowly lift the immersion blender upward to finish mixing the rest of the oil into the mayo. This mixing should take no more than 15 seconds. Store the mayo in an airtight container in the fridge. Use within 1 week.
Note: Finding the right container can take some improvising. You need one that’s wide enough at the bottom to allow you to lower the immersion blender all the way down, but at the same time it needs to be narrow enough that when the ingredients are added to the container, they come up about 3 inches (7.5 cm). (If the container is too wide, the ingredients will spread out and won’t cover the head of the immersion blender when it’s inserted into the container.) We use a protein shaker bottle, which happens to have measurements on the side of the bottle, making measuring the avocado oil an easy, one-step process.