Homemade Mayonnaise

Makes 1 ½ cups

1 large pastured-raised egg, room temperature

2 tsp. lemon juice

1 tsp. salt

¼ tsp. vinegar

½ tsp. mustard powder

1 cp. oil (whatever combination of avocado and olive you’d like to use. I like ¼ cp. olive oil, ¾ cp. avocado)

Add everything to a mixing jar. Let the egg settle to the bottom. Lower stick blender to the bottom of the jar. On low, hold the stick blender in place until the egg has emulsified and the other ingredients have been incorporated, then pump the blender up and down until all of the oil is completely emulsified.

Keeps 1-2 weeks in the fridge.