- 1 large egg yolk preferably pasture-raised
- 1 tsp Dijon mustard a heaping spoonful
- pinch kosher or sea salt
- pinch fresh ground black pepper
- 1 tbsp lemon juice or white wine vinegar
- ½ cup extra virgin olive oil*
- ½ cup cold-pressed avocado oil*
- dash paprika
Add egg yolk, mustard, lemon juice, salt + pepper to a bowl and whisk to emulsify.
Add one tablespoon of oil and mix until it's completely incorporated. Repeat until you've added all the oil. Alternatively, add the oil in a slow, steady stream, whisking constantly.
Season with paprika. Taste for additional salt or pepper.
Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 10mg | Sodium: 4mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
Calories are for approximately 1 tablespoon of mayonnaise.
*Use good quality oil. You can use a single oil or a combo.
If you feel the mayonnaise is too thick, you may thin it by whisking in a bit more lemon juice or water depending on your tastes.