Avocado Mayonnaise
Avocado Mayonnaise
This Avocado Mayonnaise blends a classic egg and lemon emulsion made with light avocado oil, then folds in ripe avocado for a silky, pale green spread that tastes fresher than anything from a jar. It comes together in about 10 minutes with an immersion blender and a tall jar, no whisking or drizzling required. Use it on sandwiches, in salads, or as a creamy dip for fries and wings.
Ingredients
Equipment
Method
- Add egg, lemon juice, vinegar, mustard, and salt to a tall jar, then pour the oil on top.
- Rest the blender flat on the bottom and blend on high without moving for 15 to 20 seconds.
- Slowly lift the blender up through the mixture until thick and pale.
- Add the mashed avocado and blend 10 to 15 seconds until smooth.
- Taste and adjust with salt or lemon juice.
- Transfer to a clean jar and chill 30 minutes if desired.
Keep the blender pressed against the bottom of the jar until you see thick white mixture forming; lifting too early is the main reason mayonnaise refuses to thicken.
Notes
- Start with a room temperature egg so the emulsion forms quickly.
- Use a light tasting avocado oil to avoid a bitter aftertaste.
- Press plastic wrap against the surface to keep the color bright green.
- A jar just wider than the blender head gives the best, most reliable emulsion.