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.
