Servings: Makes 2 cups

1 1/4 cup Light Oil; Grape seed Oil, Avocado Oil, Light Olive Oil, or Sunflower Oil 1 ¼ cup Light Oil; Grape seed Oil, Avocado Oil, Light Olive Oil, or Sunflower Oil
1 Egg, room temperature 1 Egg, room temperature
1/2 tsp Minced Onion or Garlic ½ tsp Minced Onion or Garlic
1/2 tsp Sea Salt ½ tsp Sea Salt
1/2 Lemon, juiced or 1 tsp Apple Cider Vinegar ½ Lemon, juiced or 1 tsp Apple Cider Vinegar

1. Make sure all of your ingredients are at room temperature.
2. Add egg, ¼ cup oil, minced garlic, and sea salt to a wide mouth mason jar.
3. Use an immersion blender and begin blending ingredients. Slowly add remaining 1 cup of oil. SLOWLY, slower than a turtle slow. The slower the drizzle, the thicker the mayo.
4. After mixture has emulsified gently stir in lemon juice with a spoon.

-It is important that you use a lighter oil like sunflower, avocado oil, or light olive oil, extra virgin olive oil is too heavy and creates an undesirable flavor.  -It is important that you use a lighter oil like sunflower, avocado oil, or light olive oil, extra virgin olive oil is too heavy and creates an undesirable flavor.
-This mayo keeps for 1-2 weeks in the fridge. It’s always best fresh!  -This mayo keeps for 1 to 2 weeks in the fridge. It’s always best fresh!