Cilantro Mayonnaise

Homemade mayonnaise is one of my favorite things to make lately, and I've come up with an even tastier version!  This recipe was an attempt to replicate the famous Cilantro Sauce at the Venezuelan restaurant El Arepazo.  While I was not successful in making a sauce that tastes just like theirs, my sauce has similar flavors and is creamy, fresh, and particularly fantastic with salad, raw veggies, burgers, fish, and chicken.  It's especially easy to make now that we are growing an abundance of cilantro in our front flower beds! 

  

   

Cilantro Mayonnaise

2 eggs at room temperature
2 T fresh lemon juice 
1 tsp dried mustard powder OR dijon mustard
1 c light olive oil
1/2-3/4 cup fresh cilantro (no need to chop it up- just tear the leaves off of the stems)
1/2 large avocado
1/4 tsp salt
freshly ground pepper
a few shakes of cumin
a few shakes of cayenne pepper

Blend egg, lemon juice, mustard powder/mustard with immersion blender (or in food processor) until frothy.  Then slowly, drop by drop, add the light olive oil as you continue to blend.  Add oil slowly until it is all added, blending the whole time.  Continue to blend after you've added all of the oil until the mayonnaise has thickened, coating the head of the immersion blender.  Then add avocado, cilantro, salt, pepper, cumin, and cayenne.  Blend again until smooth.  Store in the refrigerator for up to 5 days.