This staple is always in my fridge. There are so many variations you can do; sundried tomato, kalamata olive, garlic, orange…endless possibilities. This is also the base for a homemade facial mask I use at least once a week. This recipe is from Nom Nom Paleo – dairy free, gluten free, grain free, keto, low carb, paleo
Ingredients
5 minutes, 16 tablespoons 94 kcal
1 egg yolk 2-4 teaspoons lemon juice freshly squeezed (use larger amount for a lemony mayo) 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1 teaspoon water 1/2 cup avocado oil 1/4 cup extra virgin olive oil
Instructions
Add egg yolk, lemon juice, mustard, salt and water to a medium bowl and whisk until thoroughly combined.
Whisking constantly (you can use the whisk attachment in your immersion blender!), drizzle in a few drops of your oil at a time. Your mixture should be opaque, with all the oil incorporating into the mixture. Once your mixture emulsifies (i.e. begins to thicken), you can increase the speed of oil a tad into a small stream rather than drop by drop. Keep whisking and adding in the oil until a rich and thick mayo emerges (always best to go slower the first time around!).
Keep stored in the fridge, in an airtight container, for about 3-4 days.