If you love the silky richness of mayonnaise but want a healthier, cholesterol-free alternative, this avocado-based “mayo” from Chef Andrew Cohen is a perfect choice. Ripe avocados blend into a smooth, creamy emulsion with lemon juice and light oil, offering a luscious texture and a subtle, nutty flavor. Packed with vitamins, minerals, and heart-healthy fats, this vibrant green spread is as nutritious as it is versatile—ideal for sandwiches, salads, and dips.
INGREDIENTS:
1 medium, ripe high–oil-content avocado (such as Haas), peeled and pitted
1/4 to 1/2 cup grapeseed oil*
2-3 tablespoons lemon juice
Salt and pepper to taste
METHOD:
In a blender or food processor, combine the avocado, lemon juice, and a pinch of salt and pepper. Blend until smooth.
With the motor running, slowly drizzle in the oil until the mixture reaches a thick, creamy, mayonnaise-like consistency. Taste and adjust the seasoning with additional lemon juice, salt, or pepper if desired.
Transfer to a small container, pressing a piece of plastic wrap or parchment directly over the surface to prevent oxidation. Cover tightly and refrigerate.
SERVING SUGGESTIONS:
- Use as a spread for sandwiches, wraps, or veggie burgers.
- Stir into potato or pasta salads for a lighter, flavorful twist.
- Serve as a dip for raw vegetables or grilled shrimp.
- Add minced garlic before blending for a healthy take on aioli.
- Stir into potato or pasta salads for a lighter, flavorful twist.
- Serve as a dip for raw vegetables or grilled shrimp.
CHEF’S NOTE:
Depending on your application, you may substitute olive oil for grapeseed oil. Olive oil lends a more pronounced flavor that pairs beautifully with Mediterranean dishes or cured meats.
YIELD: 1 to 1½ cups
