Seed Oil Free Mayo!

After multiple failed attempts (more like 4-5, haha!) I finally made the perfect creamy and thick mayo. It's seed oil free so no inflammatory toxic fats here! Follow these directions precisely and you'll have the perfect mayo too :)

Ingredients:

1 cup room temperature avocado oil
1 teaspoon mustard
1 ROOM TEMPERATURE egg (this is important. Do not use a COLD egg!)
A few pinches of salt 
1 tablespoon lemon juice or 1 tsp vinegar 

Combine all ingredients in a 16 ounce wild mouth mason jar. Place your immersion blender at the bottom of the jar and slowly start pulsing the blender a few times until you start to see a mayo-like mixture forming at the bottom. SLOWLY and gradually, lift up the blender as the mixture emulsifies and thickens. Once it is all mixed and you don’t see any unthickened oil, you're done! Cap tightly and refrigerate for up to 5 days. 

My favorite ways to use this is on sandwiches and for tuna/sardine salad :)