Avocado Mayonnaise


* 1 avocado (medium to large)
* 1/2 lemon, juice of
* 1/4 teaspoon salt (or to taste)
* 1 pinch cayenne pepper (optional)
* 1/4 cup extra virgin olive oil 

1 Wash the avocado and cut it in half. Scoop out the flesh and put it into the blender.

2 Add lemon juice, salt, and cayenne pepper and blend together.

3 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.

Recipe with cilantro

1 Ripe avocado; preferably Haas
2 tablespoons Fresh lime juice
2 tablespoons Extra virgin olive oil
3 tablespoons Chopped fresh cilantro leaves
Salt and freshly ground black pepper; to taste


Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add the lime juice and mash it together with a fork. Scrape the mixture into a food processor and process until just smooth. With the machine running, slowly drizzle in the oil through the feed tube and continue to process until smooth.

Remove the mixture to a bowl. Fold in the cilantro and season to taste with salt and pepper. Refrigerate for up to 1 hour before serving.

With soy milk, mustard and tabasco

1 ripe avocado
2 tablespoons soy milk
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon Tabasco

Peel and remove pit from avocado. Put avocado in a bowl and mash it until smooth, slowly add the milk, lemon juice, mustard, and Tabasco. Beat until smooth and blended. Add salt to taste

Add up some basil


2 ripe avocados, halved, pitted, scooped out of skins, and cubed
Large handful of fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon or lime juice
1 garlic clove, peeled and minced
Sea salt and black pepper, to taste


  1. Combine basil, garlic, and a pinch of sea salt in a small food processor and blend until ingredients form a paste.

  2. Add avocados and process until smooth. Blend in the oil and lemon or lime juice, and then season with sea salt and pepper.

Use this delicious avocado and basil mayonnaise in place of regular mayonnaise - it’s particularly tasty in whole grain sandwiches with tomato and a fried egg. It also makes a wonderful dip for baked crackers