I was trying to decide on a recipe to post today, and came to the conclusion that I didn’t feel like getting too crazy in the kitchen. One staple I always like to have on hand lately is a mason jar full of my homemade avocado oil aioli. Ok, actually let’s be honest, it’s really just mayonnaise. But I’m going to call it aioli (which I think is technically a little different) to be fancy. Plus, to be honest, the thought of store bought mayo makes me gag just a little. Blahhhhh. Never did like it much. But MY recipe will make you change your mind about
mayonnaise aioli and it’s so easy.
Mayonnaise kind of gets a bad reputation, but I think that adding a little fat adds so much flavor and satiety to my cooking. I first started making my own last year while I was doing a certain 30 day elimination diet where you 100% cut out processed foods, sugar, alcohol, grains, legumes, dairy, soy, joy, and any hope of finding something you can order at a restaurant or eat at a social function. (Maybe I’ll blog about my experience with that in another post soon). In spite of my negative experience with the “whole” experience, I did learn how re-create some processed foods from scratch, including this creamy classic. Never one to follow a recipe exactly, this is my version–I chose avocado oil because it’s super light tasting, and avocados are one of my favorite healthy fats.
2 tbsp lemon juice
1/2 teaspoon mustard powder
1/2 teaspoon sea salt
1 1/4 cups avocado oil
Place lemon, egg, and avocado oil on counter and let them come to room temperature together for at least 30 minutes. This is important in getting the creamy spreadable texture.
Crack egg and juice lemon into blender. Add mustard powder, sea salt, and 1/4 cup of the oil. Blend on medium until all ingredients are combined.
Drizzle the remaining cup of avocado oil into the blender as slowly as possible. The drizzle should be really thin. Take your time. Be patient as you pour and soon you’ll have a spread so tasty that you’ll have to try to resist licking the blender clean. It’s a great base for all sorts of dressings, sauces, and dips too. If you think you don’t like mayo, I dare you to try this!
P.S-If you are worried about the whole raw egg thing:
A. I can vouch for the fact the I have never gotten sick from eating this recipe, and neither has anyone I’ve served it to.
B. Your grandmother probably made her own mayonnaise back in the day and she turned out just fine.
C. A little raw egg never stopped you from eating cookie dough did it? 😉