avocado mayo

This avocado mayo is ultra creamy, rich and flavorful! Made with real avocado, it's also vegan and egg free: perfect for slathering sandwiches.

Avocado Mayo (with Real Avocado!)

avocado*

garlic clove

lemon juice

Dijon mustard

salt

olive oil

aquafaba (liquid

Pit the avocado. Add all ingredients to a small blender, small food processor, or cup of an immersion blender and blend. If you don&#8217;t have a small blender, you can make a chunkier version of the sauce by grating in the garlic and then whisking very vigorously to get it as smooth as possible. You also can use a standard-size blender or food processor, but you&#8217;ll need to make double the mayo to get it to blend.

Store 2 to 3 days in the refrigerator and place plastic wrap pressed onto the surface of the mayo to prevent browning. If the very top layer does get browned, you can simply scrape it off. (It&#8217;s fine to eat, it just doesn&#8217;t look as pretty!)

I do not understand why this recipe has a 4.6 rating and the first recipe that I tried was horrible and it had 5.0 rating, the highest rating out of all the other recipes. This one by far is the best one that I have come across.

A homemade avocado oil mayonnaise recipe that’s keto, paleo, and Whole30 compliant—and it tastes better than ANY store-bought mayo I’ve had! How to make mayonnaise with avocado oil using a hand blender.

Homemade Avocado Oil Mayo Recipe

avocado oil

egg ((cold, not room temperature!))

Tbsp lemon juice (about ½ lemon)

Add all ingredients into a tall measuring cup or glass jar. (Make sure your egg is cold, not room temperature!)

Using an immersion blender, pulse on low speed for a few seconds, gently moving the blender up and down. Once it starts to emulsify and integrate, switch to high speed, continuing to pulse and lift the blender until it becomes creamy and fluffy. This takes about 15-30 seconds in total.

If concerned about potential bacteria: Allow homemade mayonnaise to rest at room temperature for 24-72 hours before refrigerating.

Enjoy as desired immediately, or store in an airtight container in the fridge for later.

Lasts up to 1-2 weeks in the fridge.

Yields 1 cup homemade avocado oil mayonnaise.

This homemade avocado mayo contains fresh avocado and a small amount of traditional mayonnaise base prepared from scratch.

Homemade Avocado Mayo Recipe

egg yolk (at room temperature)

vegetable oil (rapeseed, sunflower etc., see *Notes below)

fine sea salt

Whisk together the egg yolk, 1 teaspoon of lemon juice and mustard until combined.

Start adding the oil drop by drop whisking all the time. It’s important to do this slowly to prevent the mixture splitting.

When you’ve added half the oil add the salt as well as another teaspoon or so of lemon juice and continue whisking in the oil (still very slowly). This is your mayo base. Set aside.

Puree the avocado and whisk into the oil mixture until thoroughly combined. Alternatively puree the avocado along with the mayo base (use a hand blender/immersion blender to do this).

Adjust the seasoning and add a little more lemon juice if needed. Either serve your avocado mayonnaise immediately or place in an airtight container and chill for 30 minutes before serving if you prefer.

Top 3 avocado mayo recipes from across the web

The most viewed avocado mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Avocado Mayo (with Real Avocado!)

Homemade Avocado Oil Mayo Recipe

Homemade Avocado Mayo Recipe

Top 3 avocado mayo recipes from across the web

The most viewed avocado mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Avocado Mayo (with Real Avocado!)

Homemade Avocado Oil Mayo Recipe

Homemade Avocado Mayo Recipe

The most viewed avocado mayo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine