Lemon Honey Avocado Mayonnaise
- 2-3 egg yolks
- Pinch Salt
- 1/2 tsp Mustard, honey mustard is best ;)
- Juice of 1-2 small lemons or 1 large (or vinegar, apple cider is great)
- 1/2 Cup Avocado Oil
- 1-2 tsp Honey - sweeten to taste
- 1/2 Avocado (or all if you hate saving half)
Blend eggs, salt, and mustard in a blender on low speed. Begin to build emulsion. Add the lemon juice and blend a bit faster. Drizzle avocado oil in very slowly, continuing to build the emulsion. Add honey to taste. More honey will make it like a dressing (miracle whip is possible with a lot of honey).
For extra creaminess, add avocado. Scoop the mayonnaise into a clean glass (reuse a clamp jar from one of our creamed honeys). Keeps for about a week. Great on sandwiches, celery, and in egg salad.
NOTE: This is where you learn how honey can change the flavor of a dish. Try making the mayo with Orange Blossom Honey, then make another batch with our deep dark and rich Campbell (that has a flavor like cinnamon).