• Marcelle Crooks

Homemade Aioli/Mayonnaise



Using a food processor

2 each Egg yolks

2-3 Tablespoons Lemon Juice (sub: vinegar of your choosing)

1/2-1 Teaspoon Dijon Mustard

1 each Garlic Clove (minced)

1/4 Teaspoon Salt (add more if wanted)

Freshly ground pepper

1 Cup 50/50 Avocado and Olive Oil


Add all ingredients into the food processor except the oil

Turn the machine on and slowly add the oil by drizzling it in until the mixture is emulsified.

Thin with lemon juice our water if needed.


Notes:

Will keep up to 4-5 days in the refrigerator.

Add herbs and spices of your choosing.

Aioli will thicken up in the refrigerator, remember just add a touch of water or lemon juice to thin it out.

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