Homemade Avocado Mayonnaise  (for oil-less mayo, see below)

Equipment needed: an immersion blender (wand type)avo-mayo-ingredients
1               whole egg
1-2 tsp     mustard (yellow, or fancy) [this is the secret to a thick mayonnaise*]
1/2           lemon or lime, juiced
1/2 tsp     salt
1/4 cup    oil (light flavor: safflower, sunflower, peanut)
.                      NOT olive oil (flavor too strong)
.                      Avoid corn oil or canola oil (GMO)
3-4 oz      avocado (pictured is 1/8 of a 3# Choquette)

Put above ingredients in mixing container and blend to incorporate.

Slowly stream the following while running the blender:
1 cup        oil (see above)

After about 1/2 cup, the stream will start to pool at the top as the mixture thickens. At that point, add about a third of the remainder at a time and blend in well. *Depending on what kind of mustard, it may get thick before all the oil is added: stop when it is the desired thickness.

Plain mayo: leave out the avocado
Basil mayo: replace avocado with a handful of chopped fresh basil, blend smooth before adding the main oil.

Oil-less mayo

1               whole egg
2 tsp        mustard
1               lemon or lime, juiced [needs a little extra kick, and it does darken over time,         
                                                          so don’t make a big batch]
1/2 tsp     salt
1+ #         avocado (about half of a 3# Choquette)

Put all but the avocado in the container and blend smooth. Add the avocado a slice at a time and blend until you have about 12-16oz of mayo.

variation: blend in a small seeded pepper, hotness to taste.