Mixing: In the blender vase, combine all the ingredients and blend until the mixture is perfectly smooth.
Serving and storing: Serve right away as a dip or condiment. Pour into a lidded jar and keep refrigerated (it lasts up to 3 days).
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Notes
I first tested the recipe using olive oil but found that the mayo had a bit of an aftertaste.If you don't have rice vinegar mix ¼ cup of fruit vinegar diluted with 4 tablespoons of cold water. Rice vinegar is milder in taste and acidity.