Step 1

Add all ingredients into a tall measuring cup or glass jar. (Make sure your egg is cold, not room temperature!)

Step 2

Using an immersion blender, pulse on low speed for a few seconds, gently moving the blender up and down. Once it starts to emulsify and integrate, switch to high speed, continuing to pulse and lift the blender until it becomes creamy and fluffy. This takes about 15-30 seconds in total.

Step 3

If concerned about potential bacteria: Allow homemade mayonnaise to rest at room temperature for 24-72 hours before refrigerating.

Step 4

Enjoy as desired immediately, or store in an airtight container in the fridge for later.

Step 5

Lasts up to 1-2 weeks in the fridge.

Step 6

Yields 1 cup homemade avocado oil mayonnaise.