Remove garlic cloves from their skins and place them in a small bowl and cover with water. Microwave on high for 60 seconds. This will soften the garlic and remove some of its harshness. Drain, allow to cool, and mince. Set aside.
Remove the avocado from its skin and place in a bowl and mash with a fork or small potato masher until relatively smooth. Some chunks are okay.
Add mayonnaise and garlic and continue to mash until smooth. Add salt and pepper to taste. Allow to sit in the refrigerator for 30 minutes for the flavors to meld.
Use as is for a dip for vegetables or chips. If using for a salad add some water to thin out the mixture.
Homemade Mayonnaise. Mayo is one of the easiest things to make. If you’re looking to make it without vegetable or seed oils DO NOT USE OLIVE OIL. In searching for different oil alternatives a lot of keto and sites that are anti vegetable and seed oil suggest olive oil. I tried it and it doesn’t work. Olive oil has a strong taste and makes a very undesirable mayonnaise. Instead use avocado oil. It has a neutral flavor and makes a beautiful creamy mayo.
Here’s my recipe:
3 Large Egg Yolks
1 cup avocado oil
1 tsp white wine vinegar
1/4 tsp white pepper
In a food processor add the egg yolks and begin to process. Add in the white wine vinegar and white pepper. Slowly drizzle in the avocado oil. After a few minutes it will begin to thicken. Stop processing and check the level of thickness. Stop processing when it is as thick as you like it. In five minutes you’ll have the best mayonnaise you’ve ever tasted.