The egg-free avocado “mayonnaise” is the super light version of the classic mayonnaise made with egg yolks, which have been replaced with the ripe pulp of the fruit in question, keeping the other ingredients that generally make up this type of preparation unchanged. The result is truly incredible both in terms of flavor and texture. We will obtain, in fact, at the first try and without the risk of it “breaking”, as could happen with the original version, a stable, creamy, and perfectly soft “mayonnaise” that does not run, aromatic, without cooking or the need to pasteurize the final product. Avocado mayonnaise, like the traditional one, accompanies fried, boiled, or roasted dishes; or it can be used to create delicious appetizers, fill and enrich sandwiches, and so on. It is perfect for those who do not want or cannot consume preparations containing yolks, but its taste and aroma are so tantalizing that it will also appeal to those without particular dietary needs. Avocado mayonnaise contains no animal fats and is made entirely without gluten, lactose, or dairy products.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 45
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz avocado
- 2 tsp lemon juice
- to taste grated lemon zest
- 0.07 oz fine salt
- 3.3 tbsp sunflower seed oil
Tools
- 1 Hand Blender
- 1 Jar
Steps
Before proceeding, a tip on the amount of lemon juice to add to the avocado mayonnaise.
– If you prefer a milder flavor, the amount of juice to add is between 1.5 and 2 teaspoons at most.
– If instead, you desire a “stronger” flavor, especially suitable to accompany fried fish, roasts, or boiled dishes, the amount to add is 3 teaspoons. Taste at the end and adjust according to your preferences.
– Additionally, for the mayonnaise flavor to be balanced, you must also consider the amount of pulp obtained from the fruit. In my case, having obtained 6.4 oz of pulp, I added only 2 teaspoons of juice, which gave it just the right acidity that I like; adjust based on your taste.
Let’s prepare our “mayonnaise”
Wash and sterilize a glass jar with a hermetic lid, 8.8 oz in size, which we will use to store the avocado mayonnaise.
Wash the avocado, cut around the skin, and then twist the two halves in opposite directions to easily separate them.
Remove the pit, and with the help of a teaspoon, extract all the soft and “buttery” pulp of the fruit and transfer it into the blender cup.
From an avocado weighing 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, a bit of finely grated lemon zest, and blend until you get a cream.
Finally, add the oil in two parts, and only when the first part has been absorbed, continue blending. 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, close it, and store it in the fridge. It is ready to use, but if you let it rest for a few hours, it will become even more balanced in flavors and aromas.
An extra idea. If you wish to personalize the mayonnaise, you can divide it into several parts and flavor it as you like with garlic (peeled and without the inner sprout), parsley or celery (leaves only), 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 you can add the oil as described above.
Bon appetit
