1tspmustardor 2 teaspoons depending on how you like it
1tspcider vinegar use organic with mother
1pinch salt kosher or pink Himalayan
1pinch black pepper
Take out any tall glass (mug or a jar) with a wide enough bottom to fit a hand blender all the way to touch the bottom.
Add the egg yolk (try not to break it) then add the vinegar, mustard, and salt on top of the egg yolk. No whizzing yet!
Pour the avocado oil over. Still no whizzing!
Very slowly submerge the blender all the way into the bottom of the jar till touch the bottom and start whizzing at med-high power and without moving the blender for approximately 20-25 seconds. You will just see the mayo will start turning white/yellowish.
Now, move the blender upwards but not getting it out into the air. Go downwards again into the jar till reached the bottom again. Go up and down a few more times until you have the mayonnaise all formed. This is it, in 2 min you have the mayo. That includes all the preps and gathering the ingredients. Pretty quick and easy, right?
Avocado oil - is particularly our favourite and the one I make the most primarily because it is a healthy option and it’s neutral when it comes to taste and flavours.Eggs - Use as fresh eggs as possible. Use organic ideally procured from a sustainable source like a local farm or farmer's markets. I’ve made mayonnaise with store-bought eggs as well in the past and it was all ok, no problem.