Since mayonnaise is notoriously tedious to make, many people avoid making it at home. However, with this recipe from chef Charles Chen, you can have this delicious topping almost instantly. Not only is it super quick and easy to make, but it is also much healthier indulging in this homemade condiment than going with a store-bought brand. So next time you crave a tasty and healthy topping, try this quick fix.
1 cup Avocado oil or macadamia nut oil
1 tsp Dijon or homemade mustard
1/2 Fresh lemon juice
1 pinch Pink Himalayan sea salt
In a tall and narrow glass jar, pour in the oil.
Add egg to the oil. Add mustard to the mixture.
Let all of the ingredients settle for 1 minute.
Take an immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
Very slowly lift it up to continue emulsifying.
Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 10 days. The mayonnaise will continue to thicken as it sets in the refrigerator overnight!