The egg-free avocado “mayonnaise” is the super light version of classic mayonnaise made with egg yolks, which have been replaced with ripe avocado flesh while keeping the other ingredients generally used in this type of preparation unchanged. The result is truly incredible both in terms of flavor and texture. This “mayonnaise” is stable, creamy, and just the right softness without running off, aromatic, and doesn’t require cooking or pasteurizing the final product. Avocado mayonnaise, like the traditional one, accompanies fried, boiled, or poached dishes; it can also be used to create delicious canapés, stuff and enrich sandwiches, finger sandwiches, and so on. It’s perfect for those who do not want or cannot consume preparations containing yolks, but its taste and aroma are so enticing that even those without specific dietary needs will enjoy it. Avocado mayonnaise contains no animal fats and is entirely gluten, lactose, or dairy-free.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 45
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups avocado
- 2 tsp lemon juice
- to taste grated lemon zest
- 0.07 oz fine salt
- 3.4 tbsps sunflower oil
Tools
- 1 Immersion Blender
- 1 Jar
Steps
Before proceeding, a tip on the amount of lemon juice to add to the avocado mayonnaise.
– If you prefer a more delicate flavor, the amount of juice to add should be between 1.4 and 2 teaspoons at most.
– If you prefer a “stronger” flavor, suitable especially to accompany fried fish, roasts, or boiled dishes, add 3 teaspoons. Taste at the end and adjust according to your preferences.
– Furthermore, to ensure the mayonnaise’s flavor is balanced, consider the amount of pulp extracted from the fruit. In my case, having extracted 182 grams of pulp, I added only 2 teaspoons of juice which provided just the right acidity that I like; adjust accordingly to your taste.
Let’s prepare our “mayonnaise”
Wash and sterilize a glass jar with an airtight lid, with a capacity of 1 cup, which we will use to store the avocado mayonnaise.
Wash the avocado, score the skin all around, and then twist the two halves in opposite directions to easily separate them.
Remove the pit and, using a spoon, extract all the soft and “buttery” pulp of the fruit and transfer it to the blender glass.
From an avocado that weighed about 8.8 oz (as stated on the label), after removing the pit and skin, I obtained 6.4 oz of pulp (the pit was quite large).
Add the salt, lemon juice, some finely grated lemon zest, and blend until you achieve a creamy texture.
Finally, add the oil in two parts, only when the first portion has been absorbed, continuing to blend. It will take about 5-7 minutes in total to obtain our delicious sauce of a wonderful bright emerald green.
Transfer the avocado mayonnaise into the clean and dry jar, seal it, and store it in the fridge. It’s ready to use, but if you let it rest for a few hours, the flavors and aromas will balance even more.
Extra idea. If you wish to customize the mayonnaise, you can divide it into several parts and flavor it as you like with garlic (without skin and inner sprout), parsley or celery (only the leaves), sun-dried tomatoes, curry, etc. However, it is important that the spices are added at the beginning and blended together with the avocado pulp, then we can add the oil as described above.
Bon appetit
