This paleo mayo recipe is an easy burger sauce you can count on when you have no idea what to make for a homemade sauce. This should be a staple at your home.
Put the yolks, lemon juice, mustard and salt into the food processor and blitz for a few seconds until it’s blended.
With the food processor running, pour the avocado oil a few drips at a time. You need to start out adding the oil super, super slowly. We’re creating an emulsion, and for it to stay locked, you have to start out slow. When you see it getting a little thicker (after a tablespoon or two worth), you can start streaming the rest of the oil in, keeping the processor running. Slow and steady here. It takes a couple of minutes, but you will see it thicken.
When it’s at a good, thick consistency, you can add the garlic clove and blitz for another 15 seconds or so. Check the flavour and add more salt if needed. If it’s too thick, add a touch of water. Not thick enough? A bit more oil. That’s it. You’re done. Find a jar with a lid and store it in the fridge.
This is just the base for a million varieties. You can add roasted garlic, chipotle peppers, paprika, or anything.