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By: Elna Botes van SchalkwykIngredients:
1 egg yolk (organic)
2,5 ml mustard
30 ml natural lemon juice
225 ml olive oil
225 ml avocado oil
himalayan salt
Procedure:
You can use a food processor, electric- or handmixer ~ I prefer using the food processor. Beat the egg yolk, mustard, lemon juice and salt together. Mix the oils and add drop by drop... If you pour in the oils too quickly, the mixture will "divide". When pouring in the oil, you'll see that the mixture will thicken. When all the oil is mixed together in the mixture, the mayonnaise will be ready. Keep in the refrigerator. Makes 250 ml. Enjoy! ♥
Alternate Option:
You can use half an avocado instead of egg yolk, if you are on an egg-free diet.
Alternate Option:
You can use half an avocado instead of egg yolk, if you are on an egg-free diet.
