Filled with healthy fats and deliciousness.
- Difficulty: a little effort
- Prep Time : 10 mins |
- Cook Time : 0 mins
1 egg yolk
¼ tsp (1.25 ml) sea salt
¼ tsp (1.25 ml) freshly milled black pepper
juice of ½ a lemon
1 ripe avocado, peeled and pip removed
½ C (125 ml) avocado oil
Place all the ingredients, except the avocado oil, into a food processor and pulse until smooth.
Turn the food processor on and, with the motor running, add the oil in a thin and steady stream.
Stop adding oil once the mayonnaise has reached the desired consistency. If the mayonnaise is too thick, thin it down with a little extra lemon juice or water.
Adjust the seasoning if necessary and store in a sterilised jar in the refrigerator.
Serve as a dip for crudités or use as a base for a creamy salad dressing.
This mayonnaise can only be kept in the refrigerator for a day before it starts to discolor.