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Almond-Crusted Curry Chicken Lettuce Wraps

Avocado-Garlic-Dill Mayo

Equipment Needed:

1 glass jar, which you will use to both make AND store the mayo. Make sure you use a tall and narrow jar with an opening that’s just wide enough to accommodate your stick blender. I like to use a 500ml (one pint) wide mouth mason jar.

An immersion blender (stick or handheld).
Course Condiment
Cuisine American
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Yield 4 servings
Calories 112 kcal
Author Katie Sturm


  • 1 large or extra large egg
  • 1 cup extra light tasting olive oil
  • 1/2 lemon or lime about 2-3 teaspoons, juiced
  • 1 generous pinch salt
  • ½ avocado fresh and ripe
  • 2 teaspoon dry dill
  • 3 cloves garlic


  1. Add all ingredients to your glass jar.
  2. Let the egg settle to the bottom of the jar, under the oil.
  3. Immerse your stick blender all the way to the bottom, turn on, and DO NOT MOVE for 20 seconds.
  4. When your mayo is about ¾ of the way to the top of the jar, begin slowly raising your blender to ensure that the avocado has been thoroughly mixed. Move the blender to ensure that the whole thing is all mixed together.