For anyone who loves mayonnaise but can’t tolerate eggs, here is an easy recipe for mayonnaise made with avocado. It’s also a great dipping sauce for fried plantain. (Adapted from Food.com.)
| Avocado Mayonnaise | Print |
Cuisine: Condiment
Author: Eileen Beran
Prep time:
Total time:
Serves: 8
Ingredients
- 1 avocado, washed, halved and seed removed
- 2 tablespoons fresh lemon juice (about 1/2 lemon)
- 1/4 teaspoon salt, or to taste
- 1/4 cup light-tasting olive oil
Instructions
- Scoop avocado out of peels and place in a wide-mouthed quart jar. Add lemon juice, salt, and oil.
- Place immersion blender in jar and process until thickened and completely emulsified.
- Transfer mayonnaise to serving container. Serve as soon as possible after making.
- Store leftover mayonnaise in covered container and refrigerate. The lemon juice slows oxidation of the avocado, but the mayonnaise can begin to turn brown after 1/2 to 1 day.
Serving size: 1 1/2 tablespoons. Calories: 95 Fat: 10g; Saturated fat: 1.5g; Carbohydrates: 2g; Sugar: 0g; Sodium: 76mg; Fiber: 2g; Protein: 1g; Cholesterol: 0mg.
Hey, Eileen. This sounds wonderful, and I’m going to try it. I’d like to know where you (or anyone) get light-tasting olive oil. The only light tasting stuff I can find is cheap and not extra-virgin.
Marty, when non-AIP, I used Bertoli Extra Light Tasting Olive oil for this and my regular mayonnaise, but really you can use any type. Bolder flavor might be even better in this.
I’m really enjoying your blog and your veg recipes!
Thanks, Jennifer!