When I was a kid, I loved my mayonnaise. Loved it. I mean, I would actually lick the spoon when I was done adding a ton of it to my tuna. It’s not so bad when you’re an active kid (sort of), but when you are an adult with slow metabolism, licking the mayo spoon is probably not a good idea.
Plus, it’s kind of gross.
One of my friends recently posted how she just made avocado mayonnaise and posted it to Facebook. She also mentioned that next she’ll try bacon mayonnaise, which probably means her soon-to-be hubby is thanking his lucky stars he found a girl like her to marry. But the avocado mayo had me so intrigued, I had to look up the recipe and try my hand at it.
If you’ve ever made mayonnaise before, you know how finicky it can be. Not only are you dealingwith raw egg yolk and possible salmonella poisoning, but you have to combine the ingredients just so, and then whisk vigorously until your arm is about to fall off while dripping in the oil one drop at a time.
This recipe I found was way easier than that (though you still have to drip in the oil). There are no foods that could potentially harm you by being raw, and you use a blender instead of a whisk.
I found this recipe at Food.com, submitted by Sharon123. The total calorie count for the whole recipe is 1072 calories, which figures out to be 67 calories per tablespoon.
Vegan Avocado Mayonnaise
makes 3/4 cup
juice of 1/2 lemon
1/4 teaspoon salt (or to taste)
1 pinch cayenne pepper (optional)
1/4 cup extra virgin olive oil
1. Scoop out the flesh of one avocado and put it into the blender.
2. Add lemon juice, salt, and cayenne pepper, then blend together.
3. With blender running, add olive oil slowly.Stop it periodically to ensure all ingredients are blending properly. Puree to a smooth creamy mixture.