Step 1

Whisk together the egg yolk, 1 teaspoon of lemon juice and mustard until combined.

Step 2

Start adding the oil drop by drop whisking all the time. It’s important to do this slowly to prevent the mixture splitting.

Step 3

When you’ve added half the oil add the salt as well as another teaspoon or so of lemon juice and continue whisking in the oil (still very slowly). This is your mayo base. Set aside.

Step 4

Puree the avocado and whisk into the oil mixture until thoroughly combined. Alternatively puree the avocado along with the mayo base (use a hand blender/immersion blender to do this).

Step 5

Adjust the seasoning and add a little more lemon juice if needed. Either serve your avocado mayonnaise immediately or place in an airtight container and chill for 30 minutes before serving if you prefer.