Who knew how much I would miss mayo during Whole 30? Really, I wouldn’t say I missed it, but it is a good addition to many many recipes. I tried Primal Kitchen’s garlic aioli, and it was WAY too lemony for me. I didn’t realize how easy it was to make my own mayo!

Ingredients:

1. 1 cup avocado oil
2. 1 large egg, room temperature (this is a requirement – otherwise, it won’t emulsify)

Directions:

1. In a jar or bowl, add the oil.
2. Drop in your room temperature egg. Let it drop to the bottom.
3. With an immersion blender on the lowest speed, blend the egg into the oil. Move the blender up and down until all is emulsified.
4. Optional: Add lemon juice, mustard, or garlic for flavor of your choice.