This egg-free mayo is made from fresh avocado and avocado oil and makes a rich and creamy topping for salads, a great sauce for grilled chicken and veggies.
- 2 ripe avocados
- 2 tsp dijon mustard
- 2 tsp salt
- 3/4 cup avocado oil
- 1 lemon
- Scoop avocado into Vitamix or similar blender container. Add salt and mustard and process on low to medium speed until well combined.
- Add avocado oil to a pyrex cup measurement cup, or similar, with that pours a fine stream. With blender on low setting pour oil through the lid hole in a fine stream slowly to make sure the oil gets incorporated and creates a smooth emulsification. Stop blender occasionally to scrape down the sides and make sure all the avocado is incorporated. Keep pouring the oil until finished, this will take a few minutes.
- Add the juice from one lemon and blend on medium to incorporate. Taste and adjust seasoning as needed.
- Store in a glass jar with air tight lid in the fridge for up to 5 days.
Serve over salad or as dipping sauce with grilled or baked chicken breasts.
- Prep Time: 15 min
- Category: Sauce
- Method: blending
- Cuisine: healthy
Keywords: egg-free mayo, avocado sauce, blender recipe