• 1 cup avocado oil (or olive)

  • 1 egg at room temperature

  • ½ tsp Dijon mustard

  • 1 tsp water

  • ½ tsp sea salt

  • 3 tsp lemon juice


In a processor, mix egg, mustard and water. Slowly add the 1 cup of oil.  Let the ingredients settle for a bit and blend in a blender.  Blend until thickened.  Stir in the salt and the lemon juice.  Store the mayonnaise in an airtight container.  It will thicken as it sits in the refrigerator and be kept for 8 to 10 days.