If you’ve never tasted creamy, homemade mayonnaise, then I’m about to ruin store-bought mayo for you forever! You can use this version in a variety of recipes that I’ll be posting later – including a Homemade Buttermilk Ranch Dressing that you won’t want to pass up! But keep reading to find out why this creamy goodness wasn’t actually created for sandwiches!
The good news is that this is not only way healthier than the canola/soy/sugar/preservatives versions you’ll find in the grocery store (even in the health food aisle), it also tastes 100% better. As in, I could eat this with a spoon (which I have been known to do)!
I literally can’t keep this creamy goodness in the fridge for more than 24 hours because my husband and teens devour it as a dip with veggies or paleo crackers. And, when I make it, I double the recipe, y’all! Seriously. Try it!
But there’s more! It’s 100% good for you! Good fat (avocado oil), fresh garlic (we know the health benefits there!), fresh juicy lemons, fresh herbs, essential oils…it’s just all good! It’s also naturally gluten free, paleo, sugar-free, nut-free, dairy-free, and a great replacement for sour cream or ranch dip! Add a little more oil (and a splash of water) and it can even serve as a quick, last-minute salad dressing!
Homemade Garlic Cilantro Aioli (Mayo)
Ingredients
- 1 Whole egg
- 2 *egg yolks
- 1 tbsp *organic Dijon mustard
- 1 tbsp Fresh-squeezed lemon juice
- 4 cloves Fresh garlic
- 1 drop Young Living Dill or Rosemary Vitality essential oil
- 1-2 drops **Young Living Lemon Vitality essential oil
- 1/4 tsp Himalayan sea salt
- 1/2 Fresh Jalapeño (optional)
- 1 cup Avocado oil (I don't recommend olive oil, since it gives a distinct "olive" taste)
- 1 bundle Fresh cilantro
- 1/4 Shallot
Instructions
- Pulse veggies, garlic, and herbs in food processor.
- Add the eggs, mustard, lemon juice, and salt and puree.
- (If you want this to taste more like “regular” mayonnaise, leave out the cilantro, jalapeno, and herb oils)
- Then, with the food processor running on a low speed, start adding your oil very, very slowly in a very thin, slow stream. If your food processor has an insert with a tiny, pin sized hole in it, you can use this to pour your oil into. This will allow the oil to be added in a thin, even stream so that it is incorporated into the creamy mixture.
- Continue blending until all the oil is added.
- Add essential oils after transferring mayonnaise to a glass or stainless steel bowl (otherwise your food processor will smell like essential oils for a while).
- Makes about 1 1/2 cups. Store in an airtight container in your refrigerator for up to 10-14 days.
- Optional – along with the essential oils, 1 T. whey may help your mayo to last longer, but mine gets gobbled up, so I don’t worry about it.
