Over the years I have experimented with a lot of sauces and dressings to accompany my dishes for myself and my guests, and I must say that I have loved some so much that they have become a must in my kitchen! The avocado mayonnaise is really one of those, a versatile sauce, among other things, more healthy and very quick to prepare! It is a super velvety and creamy dressing similar to mayonnaise, but based on avocado, an incredibly versatile tropical fruit! Its soft and buttery consistency makes it one of the most suitable fruits to be transformed into sauces or creams to be paired with numerous preparations, and it can please everyone! It is no-cook and requires no resting time, so it is perfect to make at the last minute and bring to the table, giving a more exotic touch to your dishes. I discovered that there are different versions of this sauce, mine is with hard-boiled eggs, so you do not have to pasteurize them beforehand, without risks to health! Thanks to the presence of lemon, this cream is fresh and pleasant! Try it also spread on croutons to enrich your starters, to stuff sandwiches, gourmet panettone or, as I did, serve it as an enticing vegetable dip! Of course, double the doses if you have many guests! You’ll see, it will surprise everyone!
If like me, you love accompanying all your dishes with tasty sauces and dressings, also try these ideas:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 avocado (ripe)
- 1 egg
- 2 oz ricotta
- 1/2 lemon juice
- 1/2 tablespoon mustard
- 1.7 fl oz flaxseed virgin oil (or extra virgin olive oil)
- 2 pinches salt
Tools
- 1 Small Pot
- 1 Blender
- 1 Knife
- 1 Spatula
- 1 Strainer
- 1 Bowl
Steps
To prepare the avocado mayonnaise, first put the egg to harden in a small pot and let it cook for 8′-9′ starting from boiling.
Meanwhile, wash the avocado under running water, cut it in half and, with the help of a knife, remove the inner pit.
Extract the avocado pulp with a spoon, transfer it to the beaker of a blender and add the filtered lemon juice.
Now also add the hard-boiled egg now cold, peeled and previously divided into wedges, the ricotta and the mustard.
Complete with two pinches of salt and the oil poured slowly*.
Start blending in bursts until you get a dense and smooth mixture.
Once everything is creamy and well blended, if you intend to serve it immediately, transfer it directly into a bowl with the help of a spatula and garnish the surface with a wedge of avocado or simply a drizzle of oil.
And voilà… the avocado mayonnaise with hard-boiled eggs is ready to be used!
Bon Appétit from La Cucina di FeFè!
Storage
👉The avocado mayonnaise keeps in the refrigerator well sealed in an airtight container sprinkled on the surface with a drizzle of extra virgin olive oil to prevent the avocado from oxidizing on contact with air for up to 2 days.
Tips, Notes, Variations, and Suggestions
🟣* The oil: extra virgin olive oil will also be just fine, and adjust based on how much your preparation absorbs and your taste. If you desire it more compact, the amount of oil provided in the recipe will suffice, otherwise add another 1.4 fl oz for a more liquid cream.
🟣The avocado mayonnaise can be flavored by adding spices or herbs to taste, such as pepper, smoked paprika, cumin, and so on.
FAQ
Can a vegan version of this mayonnaise be made?
Of course, it is possible to transform this preparation into a vegan-style cream by replacing eggs and ricotta with about 3.5 oz of plain plant-based yogurt.
