This homemade avocado mayonnaise from scratch is delicious on grilled burgers and sandwiches.
Delicious and clean tasting; it won’t last long in the refrigerator. Offering many homemade condiment recipes below.
RECIPE FOR HOMEMADE AVOCADO MAYO
2-3 egg yolks – *see below
1 ripe avocado
1/2 tsp salt (or to taste)
1/4 tsp black pepper
pinch of cayenne pepper
1 tsp dry mustard
1 tsp homemade Dijon mustard
3/4 tsp paprika
1 TBS fresh lemon juice
1 tsp white wine or tarragon vinegar
2/3 cup peanut oil
1/3 cup olive oil – ** see below
Crack eggs and separate the yolks from the egg whites. Put the egg yolks in a food processor or blender.
Wash, peel and slice the avocado into large chunks, and add to the yolks in the blender with the vinegar, lemon juice, mustard and seasonings.
Blend or pulse for one second only. Measure carefully one fluid cup of olive/peanut oil mixture and pour slowly through the top of the blender or food processor while machine is on and running.
When completed, turn machine off, and adjust seasonings to your taste. May be kept in the refrigerator for 7 days.
*If you would like to add extra flavor and richness add the extra egg yolk – it also makes it smoother.
**You may use any combination of olive or peanut oil as long as it was purchased within the last 2-3 months.