For the Avocado Mayo: Add 1 ripe avocado, 2 tablespoons of olive oil (or avocado oil), 2 teaspoons of lemon juice (with optional zest), ½ teaspoon of Dijon mustard, and salt and pepper to taste into a blender or mini food processor. Blend until silky-smooth, stopping to scrape down the sides as needed. If the consistency is too thick, gradually add 1-2 teaspoons of water until it reaches a creamy, spreadable texture.

For the Greek Yogurt Mayo: In a medium bowl, combine ½ cup of plain Greek yogurt with 2 tablespoons olive oil. Slowly drizzle in additional oil (if needed) while whisking constantly to form a perfect emulsion. Then add 2 teaspoons of lemon juice (or white wine vinegar), ½ teaspoon of Dijon mustard, and season with salt and pepper. Optionally, stir in a pinch of sugar or honey to balance the tanginess, and feel free to mix in minced garlic or fresh herbs for an extra flavor boost.

Transfer each mayo to separate airtight containers. For the avocado version, press a piece of plastic wrap directly onto the surface before sealing to prevent browning. Store both in the refrigerator and use within one week.