| 3 (ea. 0.60 oz) | Egg yolk, large | |
| 1 tsp | Lemon juice, fresh cold-pressed | |
| 1 tsp | Vinegar, white wine | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| ¼ tsp | Mustard | |
| 1 cup | Avocado Oil | |
| 9.93 oz | altogether (view nutrition facts) |
by Sara
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Recipes that use this food
Preparation
- Serving size:0.16 oz (calculated)1 tsp (by recipe creator)
- Using an immersion blender, combine the egg yolks, lemon juice, vinegar, salt and mustard. Blend for about half a minute.
- Slowly drizzle in the avocado oil while blending throughout. you need to stream it in slowly, else the mayonnaise may split.
- Transfer to an airtight container and refrigerate for up to 5 days (provided you used fresh eggs).
- If you added the oil too quickly, or too much of it, it will split and break, i.e. turn liquid.
- You can still save it.
- First, whisk into the broken mayo a little hot water, no more than 1 teaspoon per egg yolk.
- Now take a fresh egg yolk and while whisking it, very slowly drizzle in your broken mayo.
- As the mayo starts to thicken, continue drizzling in the broken mayo until it is fully combined.
If the mayo breaks
- Calorie count32 kcal
- % of calories by macros
Fat 100.0 % 32 kcal 3.6 g - Approx. WW SmartPoints™1.0
- Cholesterol 8.7 mg
- Sodium 9.8 mg
- Fat 3.6 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Carbohydrates 0 g
- Dietary Fiber 0 g
- Total Sugars 0 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 0.1 g
- Calcium 1.1 mg
- Iron 0 mg
- Magnesium 0.1 mg
- Potassium 1 mg
- Zinc 0 mg
- Vitamin A (Retinol Equivalents) 3 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 1.2 mcg
- Folic Acid 0 mcg