Avocado Mayo - Egg Free
July 23, 2019
Recipe by: Cooking Without Gluten
"it was an easy choice to use this artisan (sunflower seed) oil to make egg free avocado mayonnaise. Egg free option for my homemade mayonnaise was selected not due to intolerance and allergy issues, but because I planned to use it in dishes that do not require heating and might be stored and transported, or used for young babies. I simply wanted to exclude any complications that can arise from using raw egg yolk in dishes made for not an immediate consumption. However, egg free option widens the use of mayonnaise as quality nutritious dressing in many salads, sandwiches etc"
You'll need:
- 150g avocado flesh
- 40g pure apple puree without sweeteners (I used blended apple pie filling)
- 70g homemade mustard (can be replaced by any quality mustard with acceptable ingredients panel)
- 20ml lemon juice
- 100-110ml organic cold pressed sunflower seed oil
- tea spoon of honey (optional, might be necessary when sharp commercial mustard is used)
- tea spoon of sea salt (adjust to taste)
- good pinch of finely ground white pepper
Method:
- scoop avocado flesh and place it in blender glass
- add lemon juice, mustard, pure apple puree
- blend all ingredients together with a stick blender until smooth
- transfer the mixture into a bowl suitable for whisking while adding oil
- add sea salt and white pepper
- whisk the mixture while pouring oil little by little
- check the seasoning, add sea salt and honey to taste
- store in glass jar or container refrigerated, use within 5-6 days
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