Avocado & Garlic Mayo

the avocado taste is very mild and creamy

Those who say you can’t make mayo without a food processor are filthy liars.

It’s not only possible, it’s also quick and easy.

but it will test your biceps

I don’t own a food processor (I know, I am a very poorly equipped chef) and I’ve made mountains of mayo in my time…..mmmm…mayo mountains.

True, it requires a bit more elbow grease without machinery, but I look at it like an extra arm workout.

confuse your family by storing it in an old almond butter jar

This is mayo that is not only tastier and healthier than store-bought stuff, it has the added benefit of banishing bingo wings.

Avocado & Garlic Mayo (makes about 1 1/2 cups)

• 1/4 cup avocado oil
• 1 cup extra virgin olive oil (make sure it’s decent quality)
• 1 tsp fresh lemon juice
• 1 tsp apple cider vinegar
• 2 cloves garlic
• 3 egg yolks

1. Pour the olive oil into a container that seals (a jar will do). Add the garlic cloves, seal and leave overnight to infuse.
2. Drain the oil to remove particles of garlic then add the avocado oil.
3. In a bowl, whisk together the egg yolks, lemon and ACV.
4. Gradually pour a steady stream of the oil into the egg yolks, while whisking continuously. I whisked with one hand while dribbling in the oil with the other – it’s a gradual process that requires patience but stick with it, and take breaks if your arm gets tired.
5. The mayo should thicken nicely to a sauce consistency. Decant it into a suitable container and store in the fridge where it will thicken further. Ours lasts about a week. It might last longer but I can’t say since it’s usually all gone by then!

Like this? You might also like:

• Easy Homemade Mayo
• Chili Crab & Avocado Boat
• Chicken & Avocado Twice Baked Sweet Potato

This post was also shared at Party Wave Wednesday