avocado mayonnaise

Instructions:

Prepare the avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.

Add the liquids: Add the olive oil (or avocado oil), lemon juice (or vinegar), Dijon mustard, and garlic (if using) to the blender or food processor.

Blend until smooth: Blend the mixture until smooth and creamy. You may need to scrape down the sides of the blender to make sure everything is fully combined.

Season: Add salt and pepper to taste, and blend again.

Adjust consistency: If it’s too thick, you can add a little bit of water or extra lemon juice to thin it out to your desired consistency.

Chill: Refrigerate for at least 30 minutes to let the flavors meld together. You can store it in an airtight container in the fridge for up to 1 week.

Uses:

As a spread for sandwiches or wraps
As a dressing for salads
As a dip for veggies or fries
On top of burgers or tacos
This avocado mayo has a rich, velvety texture and a subtle flavor that’s perfect for adding a fresh twist to your dishes. Have you made avocado mayo before, or is this your first time trying it?