Avocado Mayo

Avocado Mayo

Creamy blended avocado replaces oil for a tangy, richly green spread.

Total 10 min Makes 16 oz Calories 70/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Eggs

This mayo swaps most of the oil in a classic emulsion for ripe avocado, yielding a thick, tangy spread with a subtle grassy richness. It comes together quickly in a blender or food processor and works well on sandwiches, as a dip base, or stirred into salads. Keep it chilled and use within a few days since it lacks the shelf stability of commercial mayo.

Ingredients

  • 2 ripe avocados, pitted and peeled
  • 1 egg yolk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup neutral oil, such as avocado or light olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons water, as needed

Method

  1. In a food processor or blender, combine the avocados, egg yolk, lemon juice, vinegar, and Dijon mustard. Blend until smooth and creamy, scraping down the sides as needed.

  2. With the processor running, slowly drizzle in the oil in a thin, steady stream until the mixture thickens and emulsifies.

  3. Add the salt and garlic powder, then blend again to combine. If the mayo is too thick, add water 1 teaspoon at a time until it reaches a spreadable consistency.

  4. Taste and adjust seasoning with additional salt or lemon juice as needed.

  5. Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Rate this recipe

★ 4.8 (1)

Avocado Mayo

This mayo swaps most of the oil in a classic emulsion for ripe avocado, yielding a thick, tangy spread with a subtle grassy richness. It comes together quickly in a blender or food processor and works well on sandwiches, as a dip base, or stirred into salads. Keep it chilled and use within a few days since it lacks the shelf stability of commercial mayo.

10 min 16 oz 70 cal

Ingredients

  • 2 ripe avocados, pitted and peeled
  • 1 egg yolk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup neutral oil, such as avocado or light olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons water, as needed

Method

  1. 1

    In a food processor or blender, combine the avocados, egg yolk, lemon juice, vinegar, and Dijon mustard. Blend until smooth and creamy, scraping down the sides as needed.

  2. 2

    With the processor running, slowly drizzle in the oil in a thin, steady stream until the mixture thickens and emulsifies.

  3. 3

    Add the salt and garlic powder, then blend again to combine. If the mayo is too thick, add water 1 teaspoon at a time until it reaches a spreadable consistency.

  4. 4

    Taste and adjust seasoning with additional salt or lemon juice as needed.

  5. 5

    Transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.