Knowing how to whip up cheap easy appetizers will serve you in good stead especially if guests frequently drop by suddenly. Working a half cup at a time, pour the avocado oil into the feeder tube of the food processor, allowing it to drip into the egg yolks in a very thin, smooth stream until the mayonnaise thickens and all the oil is incorporated into the egg yolks, about two or three minutes.
Puree mayonnaise slowly using an immersion blender until smooth. P.S- You could even call this avocado sandwich spread or add some chunks of tomato, fresh coriander and you'll have yourself some guacamole mayo which is so good. And never miss one of my real food, Whole30, or paleo recipes.
Place ¼ cup of oil in a food processor, and add the egg, ground mustard, and salt. The hand whisking technique will allow the avocado oil mayo to breathe†and get that luscious thickness you yearn for. Feel free to add more salt or lemon juice if preferred. This Heart Healthy Avocado How to Make Avocado Mayonnaise Mayo is one of those easy kitchen hacks.
Once combined, taste and season to your liking (add more salt, lemon or mustard). Slowly, ever so slowly, stream the avocado oil into the jar and continue blending with the immersion blender to combine. While the food processor or blender is running (or while mixing in a bowl with a stick blender), slowly drizzle in the remaining cup of olive oil.
About a tablespoon of water added to the yolks, salt and lemon helps to emulsify the mayonnaise, ensuring it comes out thick and spreadable every single time. This recipe uses nonfat Greek yogurt in place of the heaps of mayonnaise that usually dominate ranch dressing.