FACT: tomatoes are only tasty in the Summer. And when they're ripe, they are one of the best fruits of the season.
The antioxidant lycopene in tomatoes is better absorbed with fat. So olive oil is the obvious choice when gazpacho, bruschetta or tomato salad is on the menu but there are times that it just won't do.
I've been all over the block with mayonnaise recipes and frankly, I don't want my mayo to taste like olives. Sorry, aioli.
So here's the best I've done so far to avoid Hellman's inflammatory, GMO soybean oil spread:
1 whole pastured egg
2 tbsp fresh lemon juice
1/2 tsp dry mustard
1/2 tsp salt
1 1/4 cups avocado oil (almost zero flavor)
Add the egg, lemon juice, mustard and salt to a small food processor or blender and let them reach ROOM TEMPERATURE before you continue.
Pulse briefly to combine.
With the machine running, add the oil VERY, VERY SLOWLY and continue blending until it is slightly thickened.
This step should take 3 WHOLE MINUTES.
Do not skimp on this step or it will not be mayonnaise.
If you can do better, let me know. If you want to get fancy, add a few basil leaves to the mix.