• There are three different ways to make this homemade mayonnaise recipe.

With an immersion blender:

• Pour the oil directly into a quart-sized, wide mouth canning jar to the one-cup mark (no measuring cup to wash).
  1 cup avocado oil
• Add remaining ingredients.
  1 large egg, 2 teaspoons apple cider vinegar, 2 teaspoons Dijon-style mustard, Pinch sea salt
• With the blade portion of the blender sitting at the bottom of the jar over the egg, pulse 10-12 times. You should see the beginnings of the emulsification process happen below the blade.
• Now hold the power on while moving the blender up and down in the jar until the oil and egg are completely combined. You'll have nice, thick mayo within 30 seconds.

In a blender:

• Add all ingredients except the oil to the blender container.
• Turn machine on (I use a medium low speed on my Vitamix) and s l o w l y pour in the oil through the feed tube. I mean drip by drip. Or at the very least, the thinnest stream you can possibly pour without adding it drip by drip. Adding the oil slowly is the key to emulsification. It should take about 10 minutes to add the oil.

In a food processor:

• Many food processors have a feature that most people don't even know about. The little push tube? Look to see if it has a hole in its base. This is for slowly adding oil! Same drill as above - all ingredients except oil go into the food processor bowl. Put lid in place, turn the machine on and pour the oil into the push tube; it will regulate the flow of oil. It's easier on the arms, faster because of the steady oil stream instead of my hit and miss pouring, and easier to get all the mayo.
• This homemade mayonnaise recipe makes a little more than a cup. It lasts a week or so in the fridge.