There are many different tweaks that can be made to mayonnaise. Use this recipe as a jumping point. Feel free to use more yolks, or less olive oil to tweak the recipe. Exchange the lemon juice for sherry vinegar for a different twang. Add some chili powder and sub lime for the lemon. Increase or leave out the garlic. Once you get going you will find the variation that is perfect for you! If you tweak with the oil/egg ratio – you will need to add a little more water to compensate. Water (whether plain water, or in the form of lemon juice) is critical to the emulsification.
Couple of notes:
Set the whole eggs in warm water for 10 minutes before beginning the recipe.
All ingredients should be room temperature.
- 2 large egg yolks
- salt and pepper to taste
- 1-2 Tbs lemon juice
- 1 cup olive oil
- 1 cup avocado oil
- 1 tsp mustard
- honey or sweetener to taste (optional)
Add all ingredients to a quart mason jar. Allow to settle for a moment. Place immersion blender in the jar and turn on. Leave on the bottom for a few seconds then bring upwards – moving side to side slowly as you rise to the surface. That’s all there is to it!