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Homemade Mayonnaise

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Here's my recipe for mayo; the oil chosen will 'flavor' the mayo; choose an oil you like (we use avocado oil quite often or a mixture of that with 1/3 part olive oil). Plus, I use a stick blender, which makes the process quick and successful every time. Usually I make a small batch like this one below, refrigerate it, use within 2 weeks (can also make ranch with this mayo, adding some plain homemade yogurt to make the ranch dressing with less fat). #1....."pasteurize" the egg by putting it in a small bowl/cup, let hot tap water run over it slowly 3 minutes. NOTE: the vinegar used also 'preserves' the egg, so pasteurize the egg as instructed, use the vinegar; it’s a double safety. #2.....Using stick blender, mix thoroughly: 1 large egg, 1 T. cider vinegar, 1 T. oil of choice, 1/2 tsp.sea salt, 1/4 to 1/2 tsp. yellow mustard. #3....Add 1 c. oil; blend with a stick blender a few seconds until thick and creamy. Then add a bit of garlic salt and paprika; blend again. Refrigerate.