Avocado Mayonnaise

READY IN: 5mins
Recipe by Sharon123

This is a wonderful alternitive to real mayonnaise. I have been put on a strict diet and this saves the day! Makes a great salad dressing(I add a little honey), spread for sandwiches, or dip. Adapted from Raw and Living Foods. This is popular in Spain, Mexico, Central America and the Southern USA.

Top Review by Teukros

I try to think of avocado as a fat, not as a fruit. And when I found out that avocado has its own supply of lecithin, avo-mayo seemed obvious. I googled and came to this recipe and I'm glad I did. With a couple of modifications this sauce is sublime and makes a perfect dressing for salads all by itself. I'm sure it would be a perfect stand in for mayonnaise in any recipe except maybe recipes which use the mayo as a basis for a more complicated sauce (green blue cheese dressing anyone?)

I have to question the use of olive oil however. Besides the strong flavor which the olive oil would lend to the sauce, I believe that olive oil doesn't emulsify as well as other oils. I have always used safflower oil for mayonnaise with good results.

I doubled the amount of oil and accordingly increased the amount of acid, thusly:

1 avocado (medium to large)
1/2 lemon, juice of
1 teaspoon champagne vinegar
1/4 teaspoon salt
1/2 cup safflower oil

Ingredients Nutrition


  1. Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender.
  2. Add lemon juice, salt, and cayenne pepper and blend together.
  3. With blender running, add olive oil slowly. You many have to stop the machine several times to redistribute ingredients. Puree to a smooth creamy mixture.
  4. Makes 3/4 cup.

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