Green Mayonnaise!

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Hey all! Long time no... uh, post? Yea, this Covid really messed things up for everyone. But now with things settling down, or rather, (as much as I hate the phrase) I guess we're all just getting used to the craziness that will be "The New Normal".

Anyway, I'm back at it now. Not that I wasn't busy in the kitchen creating new culinary delights this whole time, things were just too hectic to do everything that goes into posting. This new recipe being one of those culinary delights.

I set out to create a completely healthy mayonnaise, and as like most of my recipes, it's for Tella. Now, since I currently have no way of knowing the actual nutrition value of the end product, I can't say with absolute certainty that this is "completely healthy". That being said, this is an avocado and olive oil based mayonnaise (thus the green mayo title), so it has definitely got to be healthier than conventional mayo. I like to call it "Avyo", short for Avocado Mayo. I know, clever right?

So give this a try, and let me know what you think!


Mise en Place with Avocado filling and
Olive Oil already in the bowl

Avocado filling and Olive Oil
after blending with Stick Blender

Egg Whites and Dry Ingredients 

Creamy!

Avyo!


Note: Makes about 3 Cups of Avyo

Special Tools or Equipment Needed: Emulsion / Stick Blender

Ingredients:

  • 3 Large Egg Whites
  • 2 Ripe Avocados
  • 2 1/2 Cups Extra Virgin Olive Oil
  • 1 Teaspoon Dry Mustard
  • 2 Teaspoons Salt
  • 1/8 Teaspoon Black Pepper
  • 1/4 Teaspoon Coriander
  • 2 Teaspoons White Sugar
  • 3 Tablespoons Lemon Juice, Preferably Freshly Squeezed

Directions:

  1. Prepare Avocados and discard skin and pit.
  2. In medium bowl place the Avocado filling and Olive Oil, spatulate until Avocados are thoroughly smashed into the Olive Oil and well broken up. Switch to electric hand mixer or stick blender to completely mix the two ingredients. I started with the electric hand mixer, and switched the stick blender. It did a much better job in less than half the time.
  3. In a tall container capable of holding at least four cups, add the Eggs, Dry Mustard, Salt, Black Pepper, Coriander, and Sugar, and  using your emulsion/stick blender, blend the Egg mixture until all is incorporated. Then add the Lemon Juice and blend again until mixed.
  4. Slowly drizzle in the Oil mixture (slowly is key) while at the same time using the blender to mix and emulsify by moving the blender in an up and down motion to completely incorporate all of the ingredients.
  5. Continue to do this until all of the Oil mixture is gone, and before long you'll have your homemade Avyo!

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