• 1 egg yolk, room temperature
  • 1 tbsp lemon juice
  • pinch Salt
  • 1 c Avocado Oil
  • Liquid whey (optional)


  1. Add everthing (in the order listed) to the container that came with your immersion blender (or a tall, narrow container, not much wider than your immersion blender)
  2. Put immersion blender at bottom of container an turn orn
  3. After mixture starts emulsifying (about 20 seconds), slow raise blender almost to the top of the oil
  4. Leave out on counter for about seven hous before refrigerating
  5. You can then add about a tablespoon of liquid whey in order to keep the mayonnaise for months, instead of only about a week