2 large egg yolks
2 teaspoons fresh apple cider vinegar
2 tablespoons water
2 small avocados
1/2 teaspoons ginger syrup
1 teaspoon dijon mustard
1 teaspoon sea salt
½ tsp cayenne, grated fresh horseradish, fresh or dried ginger, lemongrass, and/or other herbs of your choosing
1 cup extra virgin olive oil
2-4 garlic cloves, grated
Heat the egg yolks, vinegar, water and syrup in a small, wide pan over very low heat. Stir and scrape the bottom of the pan with a spatula constantly. Heat oil with chosen spices and half of grated garlic in a separate pan, also on low heat, until oil takes on color and/or flavor of added seasonings.
Remove the the egg sauce base from the heat at first sign of thickening. Continue stirring. Set the bottom of pan in cold water before combining with other ingredients.
Scrape sauce base into a blender. Blend for a second or so, then let stand uncovered at least 5 minutes to cool. Add the dijon, salt, avocados and remaining garlic and spices. Blend until sauce appears light green with a thicker, creamier consistency.
Cover and drizzle oil slowly, with blender running, into the empty space, caused by the blender blade, in center of sauce mixture. Eat with literally everything.
By Cassandra Johnson-Villalobos
(The above recipe is a modified version of a garlic mayonnaise recipe from Deborah Madison’s book “Vegetarian Cooking for Everyone,” page 59.)