If you love the silky texture of mayonnaise, but cholesterol is not your friend, try this cholesterol free substitute. Avocados are a good source of potassium, magnesium, omega 3 and 6, vitamins K, E, B6, and C. Although this mayo is not as flavor neutral as egg based mayo, with a little thought it should work well in many applications.
INGREDIENTS:
1 medium high oil content avocado, such as a Haas, peeled and pitted ¼ to ½ cup grapeseed oil* 2-3 tablespoons lemon juice (Juice from ½ a lemon) Salt and pepper to taste
METHOD:
Place the avocado in a blender with the lemon juice, and the salt and pepper. Puree.
Season with salt and pepper, and with the motor running drizzle in oil slowly until it reaches a mayonnaise-like consistency.
Store in as small a container as possible with a little plastic wrap or parchment over the expose part.
Chef’s Notes:
*Depending on what you will be using the “mayo” for, you can use olive oil if you wish. Grapeseed oil is flavor neutral, but if you are using this on sandwiches with salami or the like, olive oil would fit right in.
Pureeing a couple cloves of minced garlic at the start with the lemon juice, before adding the avocado, and then proceeding with the recipe will yield something akin to a healthy version of aioli.
Yield: Around 1 to 1½ cups
Source: Chef Andrew E Cohen
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