2 minute Blender Garlic Avocado Oil Mayo
I've never been a fan of store bought plain mayo, actually it grosses me out. But my deep love for spicy mayo, aioli and tartar sauce compelled me to find a solution.
For years, I relied on the expensive vegan mayo in the refrigerated section because it seemed less gross, but I realized even the organic vegan varieties have questionable ingredients. That's when I decided to take control and make my own.
Turns out, making great mayo is incredibly easy! I always thought I needed an immersion blender because 99% of mayo recipes I’ve seen online say you do, but I’ve found a regular blender works just as well.
My recipe adds a bit of zing with garlic and lemon making it lean more toward an aioli taste. If you prefer a classic mayo, simply skip the step where we add the garlic and vinegar.
For the best spicy mayo, I add smoked paprika and Frank's RedHot extra hot (so good on Korean Beef!).
Avocado oil is my favorite healthy fat to use for the oil, but grapeseed oil is another great option.
Warning: if you try this recipe you might never buy the self stable store variety again.
Ingredients:
6 Egg yolks
2 Tablespoons dijon mustard
1/2 Tablespoon salt
3 Juiced lemons
1 1/2 Cups avocado oil
3 Garlic cloves
1 Tablespoon Champagne vinegar
Instructions:
Add in order: Egg yolks, mustard, salt, and lemon juice into your Vitamix (or other high-powered blender).
Start slow, then blend: Begin by turning the blender on its lowest speed. Once combined, increase to a low/medium speed (variable 3 on vitamix).
Emulsify slowly: With the machine running, slowly drizzle in the avocado oil, a few drops at a time, until the mixture starts to thicken and emulsify (become smooth and creamy). Continue drizzling in a very slow, steady stream until all the oil is incorporated.
Add garlic and vinegar (optional): If you prefer a garlicky mayo that leans towards an aioli in taste like me, add garlic and champagne vinegar as well.
Finish and store: Once the mayonnaise is thick and creamy, stop the machine and stir in any oil sitting on top. It will firm up even more once it’s been in the refrigerator a few hours. Refrigerate in an airtight container and use within 4 weeks.
