AVOCADO – THE LARGE GREEN EGG
This egg-free and vegan mayo is made with avocado and it’s my favourite recipe that I have come up with myself! It is the perfect accompaniment to kale salad, in (gluten-free) sandwiches, as a sauce for meat, chicken, fish or veggies. For this reason, I am very excited to share this double avocado mayo with you.
You may wonder why it is called avo-avo mayo, instead of just avo mayo. Since two of the ingredients come from avocado I call it avo-avo. An avocado is shaped like an egg, we make mayo from eggs. So I thought why not use it in place of an egg! Eggs have the potential to be a nutritious food if it is well-sourced and tolerated. Unfortunately, many of us, including myself have a sensitivity to eggs, especially egg whites.
Avocado oil is the other avocado ingredient. Avocado oil is a healthy monounsaturated oil that is similar to olive oil but has a more neutral taste and doesn’t change the texture of the mayo when it is refrigerated.
Before I knew I had a sensitivity to egg whites I used to make my own mayo. A few years ago I decided to try to make mayo from an avocado, the large green egg! 🙂
BLENDER SIZE MATTERS
This mayo is easiest to make in a blender, I use the small wet container for my Vitamix since the quantity is small and may not reach over the blade in the larger Vitamix container making mayo with just two avocados. So if you are using a larger container and the avocado ends up below the blade, double the recipe. This recipe can also be made using other blenders such as immersion blender, mini food processor or even by hand.
When making Avo-Avo mayo it is important that you use a ripe avocado with a creamy texture. Start by washing the avocado and slicing it lengthwise, remove the pit. With a spoon, cut the avocado flesh into a criss-cross pattern and scoop out the avocado flesh and add to the blender. Add salt and mustard. The mustard is essential since it is an emulsifier, and will make the oil combine with the rest of the ingredients for a thick creamy texture. Blend avocado, salt, and mustard until well combined on low/medium speed.
Pour avocado oil into a cup measurement with a clearly defined spout. I have three pyrex 1-cup glass measuring cups but they are not created equally. Only one of them has a more defined spout and that makes for mess-free easy pouring when making mayo. So if you find making mayo messy, get a new measuring cup with a “sharp” spout.
When pouring the oil into the avocado mixture it is really important to do so slowly so the oil is incorporated very gradually. This takes some patience but is essential for the emulsion to happen, it will take a few minutes.
You want the mayo to move inside the blender in such a way that it forms a shape with four squares as you see in the image above.
Avo-Avo MayoCourse: Dressings and Sauces, Recipes, SummerDifficulty: Easy
This egg-free mayo is made from fresh avocado and avocado oil and makes a rich and creamy topping for salads, a great sauce for grilled chicken and veggies.
2 ripe avocados
2 tsp dijon mustard
2 tsp sea salt
3/4 cup avocado oil
- Scoop avocado into Vitamix or similar blender container. Add salt and mustard and process on low to medium speed until well combined.
- Add avocado oil to a pyrex cup measurement cup, or similar, with that pours a fine stream. With blender on low setting pour oil through the lid hole in a fine stream slowly to make sure the oil gets incorporated and creates a smooth emulsification. Stop blender occasionally to scrape down the sides and make sure all the avocado is incorporated. Keep pouring the oil until finished, this will take a few minutes.
- Add the juice from one lemon and blend on medium to incorporate. Taste and adjust seasoning as needed.
- Store in a glass jar with air tight lid in the fridge for up to 5 days.
- Serve over salad or as dipping sauce with grilled or baked chicken breasts.