1 glass jar, which you will use to both make AND store the mayo. Make sure you use a tall and narrow jar with an opening that’s just wide enough to accommodate your stick blender. I like to use a 500ml (one pint) wide mouth mason jar.
An immersion blender (stick or handheld).
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Yield 4 servings
Calories 112 kcal
large or extra large
extra light tasting olive oil
lemon or lime
about 2-3 teaspoons, juiced
fresh and ripe
Add all ingredients to your glass jar.
Let the egg settle to the bottom of the jar, under the oil.
Immerse your stick blender all the way to the bottom, turn on, and DO NOT MOVE for 20 seconds.
When your mayo is about ¾ of the way to the top of the jar, begin slowly raising your blender to ensure that the avocado has been thoroughly mixed. Move the blender to ensure that the whole thing is all mixed together.