Avocado Oil Mayo

The house renovation is happening and there is not a single room in the house where someone who likes things tidy and clutter-free can breathe easily.  So what do I do when the stress and overwhelm of the situation hits like a ton of bricks? I create.  Cook, bake, make  And today, we're almost out of mayo- so it seemed like an appropriate project. 

Yes, you could buy it at the store... but why?!?  

The first time I made homemade mayonnaise  I asked myself what I had been eating for three decades of my life.  Because seriously... the homemade stuff is SO good... and to top it off, it's ridiculously easy to make.  I'd been making this recipe as I originally found it... with olive oil (not extra-virgin!), and it was good.  But let me tell you... make this with avocado oil and this mayo is next level stuff.  Totally delish, and with no weird ingredients, I don't even feel bad smothering my shredded chicken with it to make a lovely chicken salad!

Avocado Oil Mayo

1 Large Egg
2 Tbsp Lemon Juice
1/4 cup plus 1 cup Avocado Oil
1/2 tsp Dry Mustard
1/2 tsp Himalayan Salt

1. Put egg and lemon juice in a blender or food processor and covered, allow to come to room temperature, aprox. 30 minutes (You could also use an immersion blender... just put your ingredients in the proper mixing container) 
2. Walk away.  Seriously.  Go do something else.  Unless your eggs and lemon are already at room temperature, walk away.  This is the CRUCIAL step.  If they aren't at room temp, you'll get gross, curdling mayo.  If they are, you'll get creamy, dreamy, amazing-ness.  So walk away.
3. Add 1/4 cup oil, mustard, and salt, and blend on medium speed until ingredients are combined.
4. Slowly drizzle in remaining 1 cup oil, blending as you go- this should take a few minutes. 
5. Store covered in fridge (and hide from husband so he doesn't use it all!).

Its really that easy.  I've heard people say that they mess this up, but I've never had that problem (knock on wood).  The two places you could go astray on this recipe is by not allowing the egg and lemon juice to warm to room temperature (just do it, take your time), or by adding the oil at the end too quickly.  If you don't have avocado oil you can use olive oil (not extra virgin), but I'll be honest with you.  Now that I've made it with avocado oil, I don't think I can go back to the olive oil... it's that good. It really is.

So... will you try it? And if you have, which oil do you prefer?