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Avocado Mayonnaise Recipe

Avocado Mayonnaise

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Filled with healthy fats and deliciousness.

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1 egg yolk

¼ tsp (1.25 ml) sea salt

¼ tsp (1.25 ml) freshly milled black pepper

juice of ½ a lemon

1 ripe avocado, peeled and pip removed

½ C (125 ml) avocado oil

Place all the ingredients, except the avocado oil, into a food processor and pulse until smooth.

Turn the food processor on and, with the motor running, add the oil in a thin and steady stream.

Stop adding oil once the mayonnaise has reached the desired consistency. If the mayonnaise is too thick, thin it down with a little extra lemon juice or water.

Adjust the seasoning if necessary and store in a sterilised jar in the refrigerator.

Serve as a dip for crudités or use as a base for a creamy salad dressing.

Tip:

This mayonnaise can only be kept in the refrigerator for a day before it starts to discolor.