Avocado Mayonnaise

October 6, 2016

Ingredients

• 2 Egg Yolks
• 1 Tbsp Vinegar (Prosecco or White Balsamic Vinegar)
• 1 Tbsp Prosecco Whole Grain Mustard (see recipe card)
• 1/2 tsp Sea Salt (Sel Gris or Murray River)
• 1 cup Avocado Oil

Instructions

• Place egg yolks, vinegar, mustard, and salt in a blender or food processor and blend for 10 seconds.
• Keeping the blender or processor on low, slowly pour the avocado oil through the opening in the lid.
• Once creamy, scrape out of the container and store in a jar or Tupperware for up to 8 days.