📝 About This Recipe
Experience the luxurious texture and heart-healthy benefits of a true kitchen staple made from scratch. This emulsion replaces inflammatory seed oils with the buttery, neutral profile of premium avocado oil, resulting in a spread that is both vibrant and incredibly stable. A hint of Dijon and a splash of fresh lemon juice provide the perfect acidic backbone to this velvety, chef-grade condiment.
🥗 Ingredients
The Emulsion Base
- 1 Large Egg (must be at room temperature)
- 1 1/4 cups Avocado Oil (refined for a neutral flavor)
Acids and Seasonings
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon White Wine Vinegar (adds a sharp, clean finish)
- 1 teaspoon Dijon Mustard (acts as a natural emulsifier)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/8 teaspoon White Pepper (finely ground for a smooth look)
Optional Aromatics
- 1/2 piece Garlic Clove (microplaned, for a subtle aioli profile)
- 1/4 teaspoon Honey (to balance the acidity if desired)
👨🍳 Instructions
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1
Ensure all ingredients, especially the egg, are at room temperature. This is the most critical step for a successful, stable emulsion.
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2
Crack the egg into a tall, narrow jar that is just slightly wider than the head of your immersion blender. This ensures the blade makes contact with the egg immediately.
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3
Add the lemon juice, white wine vinegar, Dijon mustard, sea salt, and white pepper to the jar.
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4
Carefully pour the avocado oil on top of the egg mixture. Allow it to settle for about 30 seconds until the egg is clearly resting at the very bottom.
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5
Lower the immersion blender into the jar until it is pressed firmly against the bottom, covering the egg.
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6
Turn the blender on high speed. Do not move or lift the blender for the first 15-20 seconds. You will see white, thick mayo begin to bloom at the bottom.
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7
Once the bottom half of the jar has turned opaque and thick, slowly tilt the blender head to incorporate more oil from the edges.
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8
Begin to pull the blender upward very slowly, about an inch every few seconds, to pull the remaining oil down into the emulsion.
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9
Continue a gentle up-and-down motion until all the oil is fully incorporated and the mixture is thick and glossy.
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10
Taste the mayonnaise. If you prefer more tang, whisk in an extra teaspoon of lemon juice by hand.
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11
Transfer the mayonnaise to a clean glass jar and seal tightly.
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12
Chill in the refrigerator for at least 30 minutes before serving; this allows the flavors to meld and the texture to firm up further.
💡 Chef's Tips
If your mayo breaks (remains liquid), don't toss it! Start with a fresh egg yolk in a new jar and slowly whisk the broken mixture into it. Always use 'Refined' avocado oil for a neutral taste; 'Virgin' avocado oil has a very strong, grassy flavor that can be overwhelming. Room temperature ingredients are non-negotiable—cold eggs will almost always cause the emulsion to fail. For a thicker mayo, add an extra 1/4 cup of oil; for a thinner dressing consistency, add a teaspoon of warm water at the end.
🍽️ Serving Suggestions
Slather generously on a toasted sourdough club sandwich with heirloom tomatoes. Use as a base for a gourmet Tartar sauce by adding capers, dill, and shallots. Serve as a dip for blanched asparagus or crispy roasted fingerling potatoes. Whisk with chipotle in adobo for a smoky, spicy spread perfect for fish tacos. Fold into a classic potato or egg salad for a richer, cleaner flavor profile.