This Avocado Mayonnaise is delicious and very easy to make, a creamy and delicate sauce that goes well with many dishes.
Summer beach sandwiches, winter appetizers with canapés, it is a sauce that is liked for every occasion.
Great for filling hard-boiled eggs or tomatoes, delicious spread on grilled vegetables and good everywhere.
It has a creamy and enveloping texture that is nothing like the store-bought ones.
Avocado is rich in healthy fats and, if eaten in the right measure, is also good for you.
This mayonnaise pairs well with meat and fish main courses, I’ve also used it inside wraps with smoked salmon… A marvel!
The leftover I put in the fridge and after two days I used it for bruschetta with cherry tomatoes and anchovy fillets in oil.
In the end, it turned out to be a fabulous and colorful aperitif!
The taste of avocado mayonnaise is so delicate that even children liked it a lot; even my husband who prefers classic recipes.
If you like sauces, you can also try my recipe for green sauce, or tuna sauce, I mainly use it for boiled meat, but I assure you that you can also make wonderful crostini with it.
Today is a beautiful sunny day and the sauce looks really neon green, how beautiful it is! The colors that Mother Nature gives us without artifice are truly a spectacle for the eyes!
How to tell if an avocado is ripe? Gently press on the skin: if the avocado feels soft and elastic, it means it’s ready to eat; and if you only find unripe ones, just put it in a paper bag with an apple: it will ripen in a couple of days.
You need few ingredients to prepare the avocado mayonnaise recipe, you will only need an immersion blender or a regular blender. Once ready, it can be stored in the refrigerator for 2-3 days.
What are you waiting for?
Shall we go to the kitchen to prepare this recipe?
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 5People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 210.47 (Kcal)
- Carbohydrates 4.05 (g) of which sugars 0.52 (g)
- Proteins 2.41 (g)
- Fat 21.86 (g) of which saturated 3.47 (g)of which unsaturated 5.23 (g)
- Fibers 3.02 (g)
- Sodium 407.14 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Avocado Mayonnaise
- 1 egg
- 1 avocado
- 340 ml extra virgin olive oil (or sesame, corn, or sunflower oil)
- 1 lemon (juice)
- to taste salt
- pepper (optional)
Tools
- Pot
- Immersion Blenders
Steps for Avocado Mayonnaise
First of all, put 1 egg in a small pot with cold water, bring to a boil, and when it boils, let it cook for 8/9 minutes.
Once the cooking time is over.
Drain the eggs, slightly crack the shells, just enough to crack them, and let them cool in cold water.
This way, when they have cooled, the shells will come off more easily.
Squeeze a lemon to obtain the juice and filter it.
With a sharp knife, cut the fruit at the base and twist it to divide it into two halves; twist the two halves in opposite directions to separate them; one half will have the pit attached, the other will not.
Insert the knife blade horizontally into the pit so that it stays firm; at this point, twist the fruit or the knife to remove the pit.
Now scoop out the flesh with a spoon; the flesh comes off very easily if the avocado is ripe.
After peeling the avocado, place the pieces of flesh in the immersion blender cup, add the cold hard-boiled egg cut into pieces, add the lemon juice and the oil; season with salt and add a pinch of pepper.
(I used extra virgin olive oil, the taste is stronger but you can use the oil you prefer).
Insert the immersion blender and blend for a long time but intermittently; this way you will avoid heating the mixture too much and ruining the nutritional elements it contains.
When you have obtained a smooth and homogeneous cream, without lumps.
Turn off the immersion blender and transfer the avocado mayonnaise to a glass jar; close it with its lid and put it in the fridge.
The avocado mayonnaise is ready.
Enjoy your meal.
Notes and Tips
You can use lime instead of lemon
You can add Tabasco or chili powder to the avocado mayonnaise if you like it spicy.
You can replace extra virgin olive oil with seed oil.
You can use sunflower seed oil or corn seed oil; alternatively, if you can find it, sesame seed oil would be perfect.
Store the avocado mayonnaise in an airtight jar in the refrigerator for 3-4 days. You can also freeze it if you have used only fresh ingredients.
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