- Most Helpful
- Highest Rating
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.
Thank you! I recently posted one of my favourite recipes for guests, Beef Fillet and Asparagus Salad, which originally called for a store-bought bottled avo-based salad dressing. As I could no longer find this dressing, nor was it recognised by Zaar, I subbed a blend of fresh avo and mayonnaise in the recipe - but this dressing of yours is far better and so much more like the original dressing I was looking for. Very grateful to ya!
This was good. I had to make at the very last minute for zwt 3 and my blender was dirty, so used my hand mixer. It still turned out good, although more runny and oily than I would like it. I would reduce the oil slightly next time. I ate it on a piece of bread just to taste and I can see it being really good on a sandwich or pita sandwich or wrap. I will definitely use the rest up.
Avocado-Mayonnaise is what it is. My love of avocado and mayonnaise, individually and now in combination makes this recipe a shoe-in for repeats. Thanks again, Sharon 123
This makes a nice sandwich and you won't feel deprived. If, like me, you cannot use much EVOO, try grapeseed oil. I suspect that a few shakes of garlic powder would go well and maybe some onion powder. Thanks Sharon.