Avocado mayonnaise – the recipe from Cooks but good


Avocado mayonnaise is an alternative version to classic mayonnaise. For many it is a choice or a dietary requirement to try compared to the traditional version with eggs. A pastel-coloured, silky, delicate and slightly acidic vegetarian sauce. This mayonnaise is made with ripe and soft avocado, a fruit that is increasingly present on our tables, with an exotic flavor and extremely nutritious and versatile. We will make the recipe without adding eggs, lighter, which can be used to season rice salads, croutons or to accompany aperitifs, burgers, wraps and snacks.
A low-calorie mayonnaise, ideal for not weighing down an already rich menu or for those who are following a less caloric diet, which allows you to add flavor to fish dishes such as prawns or to act as a dressing for unusual salads. Avocado is rich in healthy fats and if eaten in the right amount, it is also good for you.
If you prefer the vegan version of avocado mayonnaise, simply replace the cow's milk with a vegetable one and the same goes for the oil, making it also suitable for people intolerant to gluten and lactose.
You need few ingredients to prepare the avocado mayonnaise recipe, you will only need a blender or a blender. Once ready, it can be stored in the refrigerator for 2-3 days. With this simple recipe you will discover how to obtain a creamy sauce that successfully pairs with different dishes.
To enrich your aperitifs we recommend avocado guacamole sauce.

RECIPE

  • 1 avocado very mature
  • 80 ml sunflower oil or 50 ml of extra virgin olive oil
  • 50 ml latte vaccine, soy or rice
  • juice of 1/2 lime
  • 1 pinch of salt
  • 1 pinch of pepper
  • To recognize a ripe avocado, feel it with your hands and squeeze it gently until you feel the pulp squeeze. If the peel does not remain bruised it means that the avocado is at the right level of ripeness. The color of the avocado should be a nice dark green and without spots. Or, check the stem: if you can easily detach it, the avocado is ready to be used.

  • With a sharp knife, cut the avocado in two. Rotate the two halves in opposite directions to separate them from each other. In one half the stone will remain attached, in the other it will not.

  • With the blade of the knife, remove the stone and, with the help of a spoon, scoop out the pulp.

  • Place the chopped pulp into the blender glass, add the lime juice, oil and milk. Also add a pinch of salt and pepper.

  • Work with the blender, blend intermittently until you obtain a soft and creamy mixture (this way you will avoid heating the mixture too much).

  • When you have obtained a smooth, homogeneous cream without lumps, turn off the heat and add salt if necessary.

  • Transfer the avocado mayonnaise into a glass jar, close with the lid and place in the fridge.

Mayonnaise will keep in the fridge for 2 – 3 days. To prevent the upper part from oxidizing in contact with the air, we recommend sprinkling a few drops of lemon before closing the jar.
If you have not used the whole fruit, to avoid oxidizing the pulp, always use a few drops of lemon and place it in a tightly closed glass container.

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