MAKES: 1½ cups basic mayo (2 tablespoons per serving) · PREP TIME: 2 minutes
I love a good basic mayonnaise, but sometimes you want some variety. The mayonnaise variations that follow are great for dips, dressings, sauces, and marinades. From using them in place of salad dressing to tossing them with zucchini noodles like a pasta sauce, the sky is the limit. All you need to do is make the basic mayo recipe and then stir in the additional ingredients for the variation of your choice. Of course, you can use a store-bought mayonnaise and flavor it using the recipes below, but it doesn’t take much longer to make your own mayo from scratch, and it will likely have a much cleaner ingredient list.
INGREDIENTS
BASIC MAYO:
•2 teaspoons fresh lemon juice
•1 large egg
•½ teaspoon mustard powder
•1 teaspoon sea salt
•Pinch of ground black pepper
•1 cup avocado oil
SPECIAL EQUIPMENT:
Immersion blender (see tip)
DIRECTIONS
1. Starting with the lemon juice and ending with the avocado oil, put the ingredients, one at a time and in the order listed, in a wide-mouth pint-sized mason jar. Let the ingredients rest for 20 seconds or so.
2. Insert an immersion blender into the jar, placing it all the way at the bottom. Turn it on high speed and leave it at the bottom of the jar for about 20 seconds. The mayonnaise will immediately begin to set up and fill the jar.
3. When the mayonnaise is almost all the way set, slowly lift the immersion blender toward the top of the jar without taking the blades out of the mayonnaise. Then slowly push it back toward the bottom of the jar. Repeat this up-and-down motion a couple of times until the ingredients are well incorporated. Store in the refrigerator for up to 2 weeks.
tip: For me, getting this mayonnaise to set up as it should is highly dependent upon using an immersion blender. I have not been able to achieve the same thick consistency when using a countertop blender or food processor.
PER SERVING:
CALORIES: 172
FAT: 19g
PROTEIN: 0.5g
TOTAL CARBS: 0g
FIBER: 0g
NET CARBS: 0g
CINCO DE MAYO
•1 cup mayonnaise, store-bought or homemade (Basic Mayo)
•¼ cup restaurant-style salsa, store-bought or homemade (here)
DIJON MAYO
•1 cup mayonnaise, store-bought or homemade (Basic Mayo)
•2 tablespoons Dijon mustard
HONEY MUSTARD MAYO
•1 cup mayonnaise, store-bought or homemade (Basic Mayo)
•¼ cup Dijon mustard
•1 tablespoon plus 1 teaspoon powdered erythritol
PESTO MAYO
•1 cup mayonnaise, store-bought or homemade (Basic Mayo)
•2 tablespoons dairy-free pesto, store-bought or homemade (here)
ROASTED GARLIC MAYO
•1 cup mayonnaise, store-bought or homemade (Basic Mayo)
•Cloves from 1 whole bulb roasted garlic (here), mashed to a paste
SUN-DRIED TOMATO MAYO
•1 cup Roasted Garlic Mayo (above)
•¼ cup finely chopped sun-dried tomatoes
•2 teaspoons fresh lemon juice
DILLY MAYO
•1 cup Roasted Garlic Mayo (above)
•¼ cup chopped fresh dill
•1 teaspoon fresh lemon juice
BALSAMIC MAYO
•1 cup Roasted Garlic Mayo (above)
•2 tablespoons balsamic vinegar
BUFFALO MAYO
•1 cup Roasted Garlic Mayo (above)
•2 tablespoons Buffalo wing sauce
