Immersion Blender Method
1 Place the egg, 2 tablespoons lemon juice, salt, then avocado oil into a large mason jar (the order of ingredients is important here!). This recipe works best when all of the ingredients are at room temperature.
2 Place the immersion blender at the very bottom of the mason jar and blend for 30 seconds, then slowly move the immersion blender wand up and down until all ingredients are incorporated.
3 Blend in the rest of the lemon juice, water (1 tablespoon at a time, until you reach your desired consistency), and garlic until smooth.
4 Use the mayo right away or transfer to a jar (or place the lid on the mason jar you’re blending in) for storage. It will keep in the refrigerator for up to 2 weeks.
Blender/Food Processor Method
6 Place the egg, 2 tablespoons lemon juice, and salt in a food processor or blender. Blend for about 30 seconds, until smooth and frothy.
7 With the machine running, drizzle in the avocado oil as slowly as possible. It should take at least 2 minutes to add all of the oil.
8 After adding the oil, stop the machine to check that the mayo has been emulsified. It should be thick enough to form a peak on your finger. If it isn't, with the machine running, slowly drizzle in more oil, 1 tablespoon at a time, until you reach the desired consistency.
9 Blend in the rest of the lemon juice, water (1 tablespoon at a time, until you reach your desired consistency), and garlic until smooth.
10 Use right away or transfer to a jar for storage. It will keep in the refrigerator for up to 2 weeks.
