Mayonnaise

By KitchenGnome

Ingredients

• 1 large egg*
• 1 large egg yolk*
• 1 teaspoon of white wine vinegar
• 1 teaspoon of lemon juice
• 1/2 teaspoon of Kosher salt
• 1/4 teaspoon of onion powder
• 1 teaspoon of Dijon mustard
• 1/4 teaspoon of hot sauce (optional)
• 1 cup of avocado oil, or olive oil, or combo of both
• SPECIAL EQUIPMENT: Immersion Blender
• Although the risk of contracting illness from raw eggs is minimal, children, the elderly, and those with a compromised immune system should avoid consuming them.

Details

Servings 10
Preparation time 10mins
Cooking time 10mins
Adapted from howtofeedaloon.com

Preparation

Step 1

Place all the ingredients in a vessel just large enough to fit the immersion blender.
Place blender all the way in, so the blades are touching the bottom of the vessel.
Turn on blender, and gently move it up, so the eggs are incorporating, and the oil and the egg begin to emulsify.
Continue, gently moving up and down, until thick.
Will keep in the fridge for up to 1 week.
Enjoy!