Step 1

Add egg, mustard, lemon juice, and salt to a food processor. Process until smooth.

Step 2

With the motor still running, add the avocado oil in a slow and steady stream. Keep the motor running until the mayonnaise is thick and emulsified, but don’t over process or it can get too thick.

Step 3

Taste and stir in more salt if desired.

Step 4

Store in a sealed container in the refrigerator for 1-2 weeks.

Step 5

In a large measuring cup or very tall jar add egg, mustard, lemon juice, and salt, and avocado oil – in that order.

Step 6

Starting with the immersion blender at the bottom of the jar, blend until mayonnaise starts to form.

Step 7

Slowly lift the immersion blender and continue to blend until thick and emulsified.

Step 8

Taste and stir in more salt if desired before storing in the refrigerator.