Homemade mayonnaise is a game changer for me. I was never a fan of commercial mayo, and the homemade kind has a mild flavor that’s perfect for making aioli and also adds a creaminess to many recipes.
Prep time 10 minutes
Makes about 1 cup (225 g)
2 egg yolks (from fresh eggs, preferably pasture-raised)
3 tablespoons (45 ml) freshly squeezed lemon juice (about 1/2 large lemon)
1/2 teaspoon dry mustard
3/4 teaspoon sea salt
1/2 clove garlic (optional)
1 cup (236 ml) avocado or light olive oil
1 Place the yolks, lemon juice, dry mustard, salt, and garlic in a food processor. Blend until smooth.
2 While the machine is running, slowly drizzle the oil into the machine. The mixture should thicken quite a bit. Do not continue blending after you finish drizzling the oil.
3 Transfer the mayonnaise to an airtight container. Taste, and add more salt or lemon juice if needed. Store chilled for up to a week.
