Ingredients:

  • 1 large egg (room temperature) – about 50g
  • 1 tablespoon Dijon mustard – about 15g
  • 1 tablespoon white vinegar or lemon juice – about 15ml
  • 1 cup light olive oil or avocado oil – about 240ml
  • Salt to taste – start with ½ teaspoon
  • Freshly ground black pepper to taste

Instructions:

  1. Combine ingredients: In a tall mixing bowl, add the egg, Dijon mustard, and vinegar or lemon juice.
  2. Blend base: Using an immersion blender, blend the ingredients until smooth. If using a standard blender, blend on low speed.
  3. Add oil gradually: Slowly drizzle in the oil while continuing to blend. This helps emulsify the mixture for a creamy texture.
  4. Season: Once the oil is fully incorporated and the mayo has thickened, season with salt and pepper. Blend again briefly to combine.
  5. Taste and adjust: Taste your light mayo and adjust seasoning if necessary.
  6. Store: Transfer to a clean airtight container and refrigerate for up to a week.