California Avocado Mayo is a fresh, low-fat and low-sodium nutritious substitute for regular mayonnaise with 2.5 g of total fat, and all of it is “good fat.” It’s delicious and adds a beautiful gourmet touch to sandwiches, salads, appetizers and just about anything else you’d usually use mayonnaise for.
California Avocado Mayo
Total Time: 10 min
Prep Time: |
Ingredients2 ripe, Fresh California Avocados, halved, seeded and peeled 2 tsp. Dijon mustard 1 Tbsp. freshly squeezed lemon juice 1 Tbsp. white wine vinegar 1 small garlic clove, peeled 1/4 tsp. kosher salt 2 Tbsp. sunflower oil (or other mild flavored oil)
Yields 2 Cups
- Combine all ingredients, except oil, in the bowl of a food processor and process for 1 minute until smooth.
- While continuing to process, add oil through the food processor feed tube in a slow steady stream. Once all oil is added, process for 1 more minute, until silky smooth.
- Store in an airtight container in the refrigerator. Will keep for 2-3 days. If top surface discolors, lightly scrape surface with a small spoon. Mayo underneath will remain vibrant and delicious.
Serving Suggestion: Serve as a substitute for regular mayonnaise on sandwiches, in salads, for appetizers, etc.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados