Ingredients:

• 1 cup avocado oil (light not dark) or extra light-tasting olive oil
• 1 egg (room temperature)
• 1 tbsp old-fashioned Dijon mustard
• 1 tbsp ACV (apple cider vinegar)
• ½ tsp Himalayan salt (or sea salt)

Process:

1. Add everything except the oil into a wide-mouthed jar.
2. Gently pour in the oil.
3. Use an immersion blender to blend at the bottom of the jar over the top of the egg. You will see the oil start to emulsify. Slowly lift up the immersion blender to emulsify the rest of the oil.
4. Enjoy!

This makes a great base for many other dressings: Caesar salad dressing, chipotle mayo, lemon garlic mayo, etc.

Notes: Once fully set in the refrigerator, the mayo will be quite thick. You can leave as-is, or dilute with a bit of water/lemon juice or apple cider vinegar, depending on your taste.