Ingredients

1 large egg, room temperature

1 tbsp (15 ml) lemon juice

1/2 tsp (3 g) salt

1 cup (220 ml) vegetable or avocado oil

Instructions

Add the egg, lemon juice, and salt to a jar or bowl.

Place an immersion blender at the bottom and start blending.

Slowly pour in the oil while blending continuously.

Keep blending until the mixture thickens and is fully combined.

Transfer to an airtight jar and refrigerate for up to 2 weeks.

Use as a spread, dip base, or anywhere you’d use mayo.

Extra Tips:

You can also make this in a food processor.

Add a spoonful of Dijon mustard for extra tangy flavor.

3. Heavy Cream