Homemade Mayo

Make mayonnaise from scratch and you’ll never want to buy it again. It’s that good.

Makes about 1 cup (16 servings)

• 1 large egg
• 1 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• 1 cup avocado oil

Combine the egg, lemon zest and juice, vinegar, mustard, and salt in a food processor and process for about 30 seconds. With the motor running, add ½ cup of the avocado oil a few drops at a time. Go slow, this step should take 3 to 4 minutes. With the processor still running, gradually add the remaining ½ cup oil until the mayonnaise is thick. Store in a covered container in the refrigerator for up to 3 to 5 days.

Nutritional Info (per serving)

Calories 126, fat 14 g, protein 0.4 g, carbs 0.2 g, fiber 0 g