How to make Eggless Mayonnaise
Vegans love avocado mayonnaise, vegetarians like it and carnivores will be none the wiser.
About This Dish
Eggs are an almost perfect food, so my first reaction to making mayonnaise without them is: Why bother? But I have to admit that, after a dollop of humility, I was cured of my closed-mindedness. If you like mayonnaise, then you'll love this recipe that uses avocado instead of eggs.
Due to their silky texture and fat content, avocados mimic the mouth feel of egg-based mayonnaise. If you can't or won't eat eggs because of dietary restrictions, this easy-to-prepare condiment will be a welcome addition to your kitchen repertoire.
- Chef’s knife
- Cutting board
- Food processor
- 1 large avocado (or 2 medium-sized avocados)
- 1 teaspoon white balsamic vinegar or white vinegar
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon kosher salt + extra
- 2 tablespoons olive oil
- Cut the avocado in half, lengthwise, with a sharp knife. Remove the pit and spoon the flesh into a food processor. Add vinegar, fresh lemon juice and salt to food processor and blitz ingredients once or twice.
- Slowly add the olive oil to ingredients until creamy. Add salt, if needed. Use the spread as a condiment for sandwiches and dips.
To prevent browning, store any remaining avocado mayonnaise in an airtight container for up to one week.