This avocado mayo is ultra creamy, rich and flavorful! Made with real avocado, it’s also vegan and egg free: perfect for slathering sandwiches.
- 1 ripe avocado*
- 1 small garlic clove
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons aquafaba (liquid from a can of chickpeas)
- Pit the avocado. Add all ingredients to a small blender, small food processor, or cup of an immersion blender and blend. If you don’t have a small blender, you can make a chunkier version of the sauce by grating in the garlic and then whisking very vigorously to get it as smooth as possible. You also can use a standard-size blender or food processor, but you’ll need to make double the mayo to get it to blend.
- Store 2 to 3 days in the refrigerator and place plastic wrap pressed onto the surface of the mayo to prevent browning. If the very top layer does get browned, you can simply scrape it off. (It’s fine to eat, it just doesn’t look as pretty!)
*If all you have is a standard blender or food processor, make double this recipe since you’ll need more quantity to blend.
- Category: Essentials
- Method: Blended
- Cuisine: Vegan
Keywords: Avocado Mayo