Want a general purpose, olive-oil based homemade mayonnaise that will keep well? This is it. Prep time from start to finish is about 20 minutes, and it will easily last a couple of weeks, if not longer in the refrigerator. I like this as the base for other sauce recipes, on banh mi, or basically anywhere you’d want a tangy, subtly sweet mayonnaise (which is pretty much on everything).

This is my workhorse mayonnaise. It's really good, works for any application, and keeps very well in the fridge for a couple of weeks at least. By lightly frying onions and pureeing them into the mayonnaise, you're adding some sweetness and savor, enhanced by the onion powder and a pinch of sugar. If you're picky about oils or sourcing in general, making a batch of this every couple of weeks is simple and very much worth it.

Makes 1 ½ cups

½ medium white or yellow onion, thinly sliced

3 cloves garlic, peeled

1 cup olive oil or avocado oil, or a blend of the two

1 egg yolk

2 tbsp rice wine vinegar, plain white vinegar or white wine vinegar

1 tbsp onion powder

1 tbsp sugar

Salt to taste

In a small pot, combine the onion, garlic and oil. Place over medium heat and cook, stirring occasionally, until the onion is just starting to lightly brown, about 10 minutes. Remove from the heat and allow to cool to room temperature. Strain the oil and reserve the oil and onions separately.

Using a blender or immersion blender, combine the egg yolk, vinegar, onion powder, sugar, 1 tbsp water and a pinch of salt. Puree until smooth. Slowly add half of the oil in a steady stream until the mayonnaise starts to thicken, then add the cooked onion and garlic. Puree until smooth, then add the remaining oil. Season to taste with salt. This will keep for 2 weeks in the refrigerator.