A simple and healthy homemade mayonnaise recipe made with avocado oil, offering a creamy texture and rich flavor without preservatives.

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In a tall, narrow container or jar, add the egg, Dijon mustard, and white wine vinegar or lemon juice.
Pour the avocado oil on top and let it settle for a few seconds.
Place an immersion blender at the bottom of the container and blend on high without moving it until the mixture starts to emulsify.
Slowly move the blender upward to incorporate all the oil until a thick, creamy mayonnaise forms.
Season with salt to taste and blend briefly to combine.
Transfer the mayonnaise to a jar and refrigerate. Use within 1 week.