Seed Oil-Free Homemade Mayo

1. Add egg, lemon juice, mustard, and salt to wide-mouth jar. Pour avocado oil on top.
2. Place immersion blender on bottom of jar and blend for 10–15 seconds without moving. Slowly lift blender upward until mayonnaise is thick, smooth, and creamy throughout.
3. Taste and adjust with more salt or lemon juice if desired. Store in airtight container in refrigerator for up to 1 week.

Tip: Room temperature ingredients are essential — cold eggs straight from the fridge are the number one reason homemade mayo breaks. Choose a mild-flavored 100% pure avocado oil; strongly flavored oils will overpower the mayo. For extra flavor, blend in 1 small garlic clove, 1/2 tsp Dijon mustard, or a pinch of black pepper.