Avocado Mayo Recipes

AVOCADO MAYONNAISE

Avocado Mayonnaise image

This is a wonderful alternitive to real mayonnaise. I have been put on a strict diet and this saves the day! Makes a great salad dressing(I add a little honey), spread for sandwiches, or dip. Adapted from Raw and Living Foods. This is popular in Spain, Mexico, Central America and the Southern USA.

Provided by Sharon123

Categories Vegetable

Time 5m

Yield 3/4 cup

Number Of Ingredients 5

Ingredients

1 avocado (medium to large)
1/2 lemon, juice of
1/4 teaspoon salt (or to taste)
1 pinch cayenne pepper (optional)
1/4 cup extra virgin olive oil

Steps:

Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender.
Add lemon juice, salt, and cayenne pepper and blend together.
With blender running, add olive oil slowly. You many have to stop the machine several times to redistribute ingredients. Puree to a smooth creamy mixture.
Makes 3/4 cup.

Nutrition Facts : Calories 1072.3, Fat 111.4, SaturatedFat 15.7, Sodium 795.7, Carbohydrate 25.1, Fiber 18.1, Sugar 2.6, Protein 5.5

AVOCADO MAYONNAISE

Avocado Mayonnaise image

Provided by Food Network

Categories side-dish

Yield 1 1/4 cups

Number Of Ingredients 11

Ingredients

1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
2 tablespoons lemon juice
3/4 cup olive oil
1 tablespoon boiling water
1 avocado, peeled and pitted
2 tablespoons fresh lime juice
1/2 small red onion, minced
1/2 bunch flatleaf parsley, leaves only coarsely chopped

Steps:

In a large mixing bowl, whisk the yolk together with the salt, pepper, mustard, and lemon juice. Add the olive oil in a thin stream, very slowly at first, whisking constantly. Keep whisking until all the olive oil is completely absorbed. Whisk in the boiling water to stabilize the mayonnaise. In another bowl mash together the avocado and the lime juice. Stir the avocado, onion, and parsley into the mayonnaise and cover. If not using right away, refrigerate for up to 2 days.

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