AVOCADO MAYONNAISE
I realize that for some, mayonnaise is an untouchable classic to be prepared traditionally, but sometimes experimenting can bring great satisfaction, and so today I decided to offer you a fake avocado mayonnaise.
AVOCADO MAYONNAISE is a rich sauce, slightly tangy, with a silky and enveloping consistency that does not envy the classic mayonnaise.
It’s made with avocado, an exotic fruit rich in unsaturated fats, hard-boiled eggs, sunflower seed oil, yogurt, and lemon juice, and can be flavored, depending on taste, with garlic, ginger, or chili pepper.
A perfect accompanying sauce for sandwiches, salads, grilled vegetables, burgers, meat dishes, baked fish, or as a snack with fresh vegetable crudités, but it can also be spread on warm crostini for an original and irresistible aperitif.
For an impeccable result, it’s important to choose an avocado at the right degree of ripeness of the “Hass” variety with dark and rough skin, an ovoid shape, and soft flesh.
How to recognize if an avocado is ripe? Gently press with your fingers on the skin: if the avocado feels soft and elastic, it means it’s ready to eat; and if you find only unripe ones, just put it in a paper bag with an apple: it will ripen in a couple of days.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 170.38 (Kcal)
- Carbohydrates 2.36 (g) of which sugars 1.31 (g)
- Proteins 3.13 (g)
- Fat 16.94 (g) of which saturated 2.46 (g)of which unsaturated 13.75 (g)
- Fibers 0.89 (g)
- Sodium 189.59 (mg)
Indicative values for a portion of 20 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
- 1 avocado (ripe)
- 2 eggs (hard-boiled)
- 4 sunflower seed oil
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1/2 tsp salt
Tools
- Immersion Blender
Steps
Choose an avocado at the right degree of ripeness: the flesh should be green and firm but slightly yielding to the touch.
Put the eggs in a small pot to boil. They need to become hard-boiled (they cook in about 8-9 minutes). Once ready, put them under a stream of cold water and peel them. Then cut each egg in half.
Cut the avocado in half, remove the pit, and peel it using a small knife. Dice the flesh to obtain about 9 ounces. Squeeze the lemon to get the juice.
Place the avocado in the immersion blender cup along with the hard-boiled eggs, lemon juice, seed oil, a pinch of salt, and yogurt, and blend everything in the immersion blender cup until you get a perfectly smooth sauce. If desired, you can add chili pepper or Tabasco at this point for a spicy touch. The fake AVOCADO MAYONNAISE is ready to be enjoyed!
NOTES
AVOCADO: Choose an avocado at the right degree of ripeness: the flesh should be green and firm but slightly yielding to the touch. Prefer the “Hass” variety with dark and rough skin, an ovoid shape, and soft flesh.
YOGURT: If you are lactose intolerant, you can use lactose-free yogurt or omit it. I added it to the recipe because it makes the Mayonnaise silkier.
SEED OIL: You can replace sunflower seed oil with sesame oil or, if you prefer a more Mediterranean touch, with the same amount of extra virgin olive oil.
EGG-FREE VERSION: It is possible to prepare avocado mayonnaise without eggs. In this case, you’ll need: 1 Avocado, 1 tbsp lemon juice, 7 tbsp Sesame Oil or Sunflower Seed Oil, 1/4 cup unsweetened rice milk, a pinch of salt. Procedure: pour the lemon juice into the mixer cup along with the avocado, add the sesame oil, salt, and rice milk. Blend until the sauce is perfectly smooth.
STORAGE
You can store the fake avocado mayonnaise in the fridge in an airtight jar for up to 3 days.
