40 minutes
A creamy, delicious alternative to traditional mayonnaise, perfect for adding a fresh touch to your sandwiches and salads.
Ripe Hass Avocados, scooped
each
tablespoons
teaspoons
to taste
1. Blend Avocado, Vinegar, and Mustard
Scoop out the flesh of the ripe Hass avocados and place it into a blender or food processor. Add the champagne vinegar and Dijon mustard, then blend until nearly smooth.
2. Emulsify with Olive Oil
With the blender running, slowly drizzle in the extra-virgin olive oil until the mixture achieves a smooth, creamy texture and the emulsification is complete.
3. Season with Salt
Season the avocado mayo with kosher salt to taste, then transfer the mixture into a bowl or jar.
4. Chill and Thicken
Refrigerate the avocado mayo for about 30 minutes until it thickens and chills, allowing the flavors to meld together. Once chilled, the avocado mayo is ready to be enjoyed.
Use ripe avocados for a smoother and creamier mayo. Overly ripe or brown avocados can add a bitter taste.
Use freshly squeezed lemon or lime juice to preserve color and add flavor. Adjust the amount to avoid overpowering the avocado.
A touch of Dijon mustard, salt, and pepper can enhance flavor and aid emulsification. Adjust seasoning after blending.
This ensures a creamy texture. An immersion blender could work as a substitute, but make sure the mixture is smooth.
Use a neutral-flavored oil like avocado or grapeseed, and add it slowly while blending for proper emulsification.
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