Mayonnaise, Two Ways

Classic mayo isn’t inherently bad for you as long as you make it with the right ingredients. But if you’re not a mayo person, or if you avoid eggs, I’ve also included a vegan avocado mayo recipe here. You can technically leave out the garlic in both of these recipes for a more traditional flavor—but why?

MAKES 1 CUP

CLASSIC MAYONNAISE

3 large egg yolks from omega-3 or pasture-raised eggs

1 clove garlic

¼ teaspoon Dijon mustard

1 teaspoon dry mustard

¼ teaspoon salt

1 tablespoon lemon juice

¾ cup extra-virgin olive oil

VEGAN MAYONNAISE

1 medium to large avocado

Juice of ½ lemon

1 clove garlic, crushed

¼ teaspoon salt

½ teaspoon powdered mustard

½ cup extra-virgin olive oil

CLASSIC MAYONNAISE

1. Place the eggs, garlic, mustard and mustard powder, salt, and lemon juice into the carafe of a high-speed blender.
2. Gradually increase speed to high until the garlic is broken into tiny pieces and the mixture is well-combined.
3. Reduce speed to medium. While blender is running, drizzle the oil into the mixture.
4. Continue to blend for about 30 seconds, until mixture start to thicken.
5. Refrigerate and use within 2 to 4 weeks.

VEGAN MAYONNAISE

1. Add the avocado, lemon juice, garlic, salt, and mustard powder to a high-speed blender and blend until smooth.
2. With blender running, stream in the olive oil until mixture is well-combined.
3. Serve immediately, or refrigerate for 3 to 4 days.