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Prep 5 mins
Cook 0 mins
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.
- Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender.
- Add lemon juice, salt, and cayenne pepper and blend together.
- 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.
- Makes 3/4 cup.
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
I'm absolutely furious that I haven't found this recipe sooner....this stuff is amazing!!!
This is a fantastic mayo substitute ( and we are die hard mayo fans in this house!!), the flavour and texture are just wonderful, and it is SO simple to make. we've been using it on everything this week, and everything has been met with groans of pleasure...DH is happy as a pig in the proverbial too, he loves it!!!
What a winner!!!
Made and reviewed as a THANK YOU for tagging in PRMR during the recent TIC-TAC-TOE event.
Delicious mayo good for pita, burritos, sandwiches, salads, even potato salad or baked potatoes. Throw in smushed black beans and turn it into a vegan corn chip dip. Quick and easy to make. Just be sure to slowly dribble in the oil or else it won't turn out right. I tripled the recipe but quadrupled the amount of oil. The mayo stays a pretty green and doesn't turn the least bit brown. Don't know how long it stays fresh since mine's always gone in a week so know it's good for at least that long.