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Avocado Oil Mayonnaise

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150 ml of Avocado oil
1 tsp. of Dijon mustard
1 Yolk
1 tbsp. of Lemon juice To taste
1/2 tsp. of Salt About 1/2 tsp. of salt
2 tbsp. of Water

Avocado Oil Mayonnaise

  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • 15 min
  • Easy




Avocado oil mayonnaise is considered the healthiest version of its type. Straight up doctor’s orders, you might say! Avocado oil is squeezed from avocado pulp and is high in vitamins and antioxidants and healthy fatty acids. It’s not sauce, it’s a fairy tale! There is just one thing though, you have to like it. Avocado oil is a cold straight pressed oil, it has a greenish color which will give the mayonnaise a gorgeous yellow-green color, but there is also an avocado flavor. The mayonnaise will have quite a rich flavor. If you like it it’s a jackpot! Enjoy! If the flavor is confusing, I recommend adding it a little at a time to sandwiches or mixing it with herbs, finely chopped pickles and serving it as a dip. Then you’ll get used to it and love it!

You should definitely try it!

Bon Appétit!

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Let's make mayonnaise according to the classic technique.
First, beat the egg yolk with mustard and a pinch of salt, then, continuing to beat, add a little avocado oil. When the mixture is clearly tightly beaten you can add the oil in a steady but thin stream.
When all the oil has been beaten, you should get a yellow-green mayonnaise with a firm texture. Add the lemon juice and a little more salt, then mix it all together. The mayonnaise should lighten slightly and the texture should become lighter. Now add a teaspoon of cold water to bring the mayonnaise to the desired light consistency. Mix it in with a mixer.
The mayonnaise is ready, you can keep it in the fridge for a few days.

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