Avocado Mayo

From Ai Gemini:

Making your own mayo with avocado oil is a total game-changer. It’s significantly healthier than store-bought versions filled with seed oils, and once you nail the technique, it takes about 60 seconds.

The secret to success is using an immersion blender (stick blender) and a jar that is just slightly wider than the blender head.

The 1-Minute Avocado Mayo

Ingredients

- Avocado Oil 1 cup (neutral flavored)
- Egg 1 large (room temperature is best)
- Lemon Juice or Apple Cider Vinegar 1 tablespoon
- Dijon Mustard 1 teaspoon (acts as an emulsifier)
- Salt ¼ teaspoon

Instructions

1. The Layering: Crack the egg into the bottom of a tall glass jar (a wide-mouth Mason jar works perfectly). Pour the avocado oil, lemon juice, mustard, and salt on top. Let it settle for a moment until the egg is resting at the very bottom.
2. The Position: Place your immersion blender into the jar, pressing it firmly against the bottom, right over the egg yolk.
3. The Pulse: Turn the blender on high. Do not move it. Hold it steady at the bottom for about 20 seconds. You will see white, creamy mayo start to creep up the sides.
4. The Finish: Once most of the oil is emulsified at the bottom, slowly tilt and pull the blender upward to incorporate the remaining oil at the top.

Why did my mayo fail?

If you end up with a watery mess instead of a thick cream, it usually means the oil was added too fast or the egg was too cold.

Pro-Tip: If it breaks (separates), don't throw it out! Put a fresh egg yolk in a clean jar and very slowly pour your "failed" mixture into it while blending. It will usually rescue the batch.