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
- 1 avocado (medium to large)
- 1⁄2 lemon, juice of
- 1⁄4 teaspoon salt (or to taste)
- 1 pinch cayenne pepper (optional)
- 1⁄4 cup extra virgin olive oil
Directions See How It's Made
- 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.