Prep Your Ingredients: Make sure your egg is at room temperature – this is super important for getting the mayo to emulsify properly. If you forgot to take it out of the fridge ahead of time, just let it sit in a bowl of warm water for a few minutes.

Blend the Egg and Mustard: In your blender or food processor, combine the egg and Dijon mustard. Blend on medium speed until they're well combined and slightly frothy.

Add the Vinegar and Salt: Pour in the white wine vinegar (or lemon juice) and add the salt. Give it another quick blend to mix everything together.

Slowly Add the Oil: This is the most crucial step. With your blender or processor running on low speed, very slowly drizzle in the avocado oil. I mean really slowly – like a thin, steady stream. This slow addition helps the oil emulsify with the egg mixture, turning it into that creamy, dreamy mayo we’re after.

Taste and Adjust: Once all the oil is in, give your mayo a taste. If you like a bit of sweetness, add a pinch of sugar. If you feel it needs more tang, a little extra vinegar or lemon juice will do the trick. Blend again to incorporate any adjustments.

Store Your Mayo: Transfer your homemade avocado oil mayonnaise to a clean jar with a tight-fitting lid. It should keep in the fridge for about a week – if it lasts that long! 😉