Why would you make mayonnaise when you can get it off the shelf at the grocery store? You’ll be delighted to find this mayonnaise is silky, surprisingly light, and deeply satisfying. In addition to the straightforward condiment use, indulge where you might use cheese or other dairy products. Top your taco or make the best potato salad you’ve ever had. Use as a dip the whole family can enjoy for fries, or for roasted or fresh veggies. Visit my blog for 17 ways to use this versatile summer sauce alanafravell.com.
2 cups avocado oil
1 ½-2 tablespoons lemon juice
1 tablespoon Dijon mustard
¼ teaspoon salt
5-10 cranks of fresh-ground pepper
1-2 cloves garlic
Blend eggs, lemon juice, mustard, salt and pepper in food processor or blender on medium-high for 1 minute. Next, gradually over about 2 minutes, drizzle avocado oil into the mixture, while continuing to blend. Just before you finish adding oil, drop in garlic and blend for another 30 seconds. Refrigerate and store in an airtight container.
This recipe makes a double batch; the whole quantity is likely to be wanted!
Use the freshest eggs possible because the sauce keeps as long as the best-by date on egg carton.
These directions make a sauce-like consistency. For a spreadable consistency, blend for another minute.