2-3 egg yolks
1 fully ripe avocado
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
pinch of cayenne pepper
1 teaspoon Colman’s dry mustard
1 teaspoon Dijon mustard
3/4 teaspoon paprika
1 tablespoon fresh lemon juice
1 teaspoon white wine or tarragon vinegar
2/3 cup peanut oil
1/3 cup olive oil
Note: Any combination of peanut and olive oil may be used, so long as it is fresh (purchased within past 2-3 months).
Either 2 or 3 egg yolks may be used for this recipe; the extra egg yolk adds richness, flavor and smoothness, but if you’re watching your cholesterol and use mayonnaise frequently, the recipe is still good if you leave one yolk out.
Separate egg whites from yolks (save the whites for something else, such as an angel food cake or lemon meringue pie). Place the egg yolks into a food processor, blender, or Vitamix machine.
Wash the avocado, remove peel and slice into large chunks. Add the processor/blender with seasonings, mustards, lemon juice and vinegar.
Pulse machine briefly (1 second). Add enough peanut/olive oil to fill a liquid 1 cup measure, then pour oil very slowly in a steady stream through the top of the processor/blender while machine is running.
After the entire cup of oil is used, stop motor; taste and adjust seasonings.
Store under refrigeration for up to one week.