Fresh Avocado Mayonnaise Food

AVOCADO MAYONNAISE

Steps:

• Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender.
• Add lemon juice, salt, and cayenne pepper and blend together.
• With blender running, add olive oil slowly. You many have to stop the machine several times to redistribute ingredients. Puree to a smooth creamy mixture.
• Makes 3/4 cup.

AVOCADO MAYONNAISE (NO DAIRY!)

Steps:

• mash avocado.
• stir in with other ingredients.
• or.
• use food processor.
• add dash of hot sauce if desired and paprika and salt are to taste -- not always 1/4 teaspoons.
• makes 1/2 cup.

AVOCADO MAYONNAISE

Steps:

• In a large mixing bowl, whisk the yolk together with the salt, pepper, mustard, and lemon juice. Add the olive oil in a thin stream, very slowly at first, whisking constantly. Keep whisking until all the olive oil is completely absorbed. Whisk in the boiling water to stabilize the mayonnaise. In another bowl mash together the avocado and the lime juice. Stir the avocado, onion, and parsley into the mayonnaise and cover. If not using right away, refrigerate for up to 2 days.

FRESH AVOCADO MAYONNAISE

Steps:

• Remove the avocado pulp.
• hand mix with the rest of the ingredients.

AVOCADO MAYONNAISE

Steps:

• Puree all ingredients in blender, scraping down sides occasionally. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)

AVOCADO "MAYONNAISE" (CANDIDA FRIENDLY)

Steps:

• Place all ingredients into a bowl or large mug and blend with an immersion blender (hand held blender). You can also use a blender or food processor, but given the small quantity of mayo you will be making it is much easier and more efficient to use a hand blender (makes clean-up easier too).
• Enjoy! You can use this as you would use regular mayonnaise - try it on sandwiches, in salads etc.

AVOCADO MAYO

Steps:

• Mash avocado in medium bowl to desired consistency.
• Add mayo and lime juice; mix well.

NINJA AVOCADO MAYONNAISE

Steps:

• Place avocado , line juice, cilantro and salt in Master Prep Pitcher. Secure top and pulse for 10 seconds until combined.
• Open pour sprout on top of Pitcher and pulse the mixture in 10 second bursts as you slowly drizzle in the canola oil in a thin, yarn-thick stream. Combine this process until all of the canola oil has been combined and mayonnaise is dense and creamy.
• Cover and store refrigerated for up to one week.
• BOB'S TIPS: Set out all of your ingredients before cutting into the avocado to keep it from turning brown before you've had the chance to turn it into mayonnaise. The acidity of the lime juice will stop the process dead in its tracks.