Avocado & Garlic Mayo

servings:1 1/2 cups
prep time:
cook time:10 min
ready in:10 min
  • 1/4 cup avocado oil
  • 1 cup extra virgin olive oil
  • 3 egg yolks
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 2 cloves garlic, chopped
  • Pour the olive oil into a container that seals (a jar will do). Add the garlic cloves, seal and leave overnight to infuse.
  • Drain the oil to remove particles of garlic then add the avocado oil.
  • In a bowl, whisk together the egg yolks, lemon and ACV. 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.
  • 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!