Avocado mayonnaise is a delicious and excellent vegan alternative to classic mayonnaise, made with avocado and a bit of lemon, which makes it truly delightful. Avocado mayonnaise pairs well with fried foods, but if you’re not vegan, you can also pair it with fish, meat, or eggs. It’s also great for stuffing a bruschetta, perhaps with added shrimp or smoked salmon. I love it for accompanying meatballs too, which can sometimes be a bit dry or have a golden crust that pairs well with the creaminess of this mayonnaise. Sure, the taste isn’t the same as classic mayonnaise, but I find it delicious, and if you like avocado, I’m sure you’ll love it.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Avocado Mayonnaise Ingredients
- 1 avocado
- 2.8 oz extra virgin olive oil
- 1/4 lemon juice
- 1 clove garlic
- 1 pinch salt
Tools
- 1 Immersion blender
- 1 Knife
- 1 Spoon
- 1 Lemon squeezer
Steps to Prepare Avocado Mayonnaise
Cut the avocado in half, remove the pit, and use a spoon to extract the pulp, transferring it immediately into an immersion blender jug.
Immediately add the lemon juice. I squeezed half a lemon and added about half, which is approximately 1/4 of one lemon.
Add a small garlic clove for flavor, salt, and finally the extra virgin olive oil, and blend for a few seconds with the immersion blender.
In a moment, you’ll have a delicious, creamy, and velvety avocado mayonnaise. It can be consumed immediately but is even better with a little rest so the flavors blend well.
Avocado mayonnaise is usually prepared as needed, but if there’s any left over, it keeps well in the fridge for a few days in a closed container. Don’t forget to use lemon juice to prevent it from oxidizing.
Avocado mayonnaise is great for accompanying all your dishes, from fried foods to meat or fish, no matter how they’re cooked, and not just that, it’s also excellent with eggs.
