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, leaving the other ingredients that generally make up this type of preparation unchanged. The result is truly incredible both from an organoleptic point of view and in terms of consistency. Indeed, we will obtain a stable, creamy, and soft “mayonnaise” at the first try, without the risk of it “curdling” as could happen with the original version. This “mayonnaise” does not run, is aromatic, requires no cooking, and there’s no need to pasteurize the final product. The avocado mayonnaise, like traditional mayonnaise, accompanies fried, boiled, and poached dishes, or it can be used to create exquisite canapés, fill and enrich sandwiches, tea 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 tantalizing that it will appeal even to those with no specific dietary needs. Avocado mayonnaise contains no animal fats and is made completely without gluten, lactose, or dairy derivatives.
- Difficulty: Very Easy
- Cost: Cheap
- 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
- 1/4 cup sunflower seed 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 desire a milder flavor, the amount of juice to add ranges from 7 to 10 milliliters at most.
– If you prefer a stronger flavor, especially suitable for accompanying fried fish, roasts, or boiled dishes, the amount to add is 15 milliliters. Taste at the end and adjust according to your preferences.
– Moreover, 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 10 milliliters of juice, which imparted the right acidity I like; adjust based on your own taste.
Let’s prepare our “mayonnaise”
Wash and sterilize a glass jar with an airtight lid, with a capacity of 250 grams, which we will use to store the avocado mayonnaise.
Wash the avocado, cut the peel all around, and then twist the two halves in opposite directions to separate them easily.
Remove the pit and, using a spoon, extract all the soft and “buttery” pulp of the fruit and transfer it to the blender jar.
From an avocado weighing 250 grams, as reported on the label, after removing the pit and peel, I obtained 182 grams of pulp (the pit was quite large).
Add the salt, lemon juice, and a bit of finely grated lemon zest and blend until you obtain a cream.
Finally, add the oil in two stages, and only when the first part has been absorbed, continuing to blend. It will take about 5-7 minutes in total to obtain our delicious sauce with a wonderful bright emerald green color.
Transfer the avocado mayonnaise into the clean and dry jar, close, and store it in the fridge. It is already ready to use, but if you let it rest for a few hours, it will become even more balanced in flavors and aromas.
Extra Idea. If you want 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 (leaves only), sun-dried tomatoes, curry, etc. It’s important, however, 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
