I use half avocado oil in this mayo (other PUFA/vegetable oils are more inflammatory). I tried using 100% extra virgin olive oil but whoa- the finished product was way too strong (even though I’m such a fan of EVOO).
You can call this “Aioli” if you want- that sounds so classy. Aioli is an emulsion of garlic and olive oil, sometimes containing egg yolk to help it emulsify. That is pretty much what this mayo is. (But with that bit of avo oil in there too.)
I sabotaged my early efforts at making mayonnaise by using an over-sized mixing container. The food processor did work, as long as I was making deli-sized quantities. But for smaller, home-sized quantities, best results come with using an immersion blender and a narrow, tall container.
Note that, unlike the typical preservative-laden mayonnaise, homemade mayonnaise won’t keep as long. At all. Eat it all now! Or within the week (or two), for optimum freshness and flavor.
Makes almost a quart
- 2 TBS. Dijon mustard
- 3 egg yolks (or 2 whole eggs)
- 3 cloves garlic, coarsely chopped
- 2 tsp. salt
- 2 tsp. white wine vinegar
- 2 3/4 c. olive oil, divided
- 3 TBS. lemon juice (or to taste)
- Optional: Chopped herbs and black pepper
In a narrow, tall container, mix well with an immersion blender: > 2 TBS. Dijon mustard > 3 egg yolks > 1/4 c. olive oil > 3 cloves garlic > 2 tsp. salt > 2 tsp. white wine vinegar
Add the next round of oil in very slowly, letting it get emulsified into the mix: > 1/2 c. olive oil
As soon as it thickens, add remaining oil in steady stream: > 2 c. olive oil
When thick, stir in just until smooth: > Chopped herbs and black pepper > 3 TBS. lemon juice (or to taste)
Use this special sauce as a veggie or bread dip, or on seafood, in slaws, potato salad, etc.
Keeps one-two weeks.