This rich and flavorful vegan mayonnaise is made by blending extra-virgin olive oil and fresh meyer lemons rather than using egg yolks. This bright and creamy condiment makes a great base for all sorts of vegan-friendly dips and salad dressings, and is always the perfect finishing touch for a crudite platter or drizzled over vibrant spring asparagus.
1/2 cup extra-virgin olive oil
2 Meyer lemons, quartered and seeded
2 garlic cloves, minced
3/4 teaspoon kosher salt
2 tablespoons water
How to Make It
Process oil, lemons, garlic, and salt in a blender until smooth. Add up to 2 tablespoons water, 1 tablespoon at a time, to thin mayonnaise to desired consistency.
from A Southern Chef Cooks Through the Seasons by Steven Satterfield