Avocado Mayo ~ A Healthy Sandwich Spread

01/30/2012

7 Comments

 
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You'll never eat mayo from the jar again!
Avo Mayo
1 ripe avocado
Juice of 1/4 lemon
1/4 teaspoon garlic powder
1/4 teaspoon black peper
1/4 teaspoon sea salt
3 Tablespoons light olive oil

Combine all ingredients except oil in the bowl of your food processor and blend until pureed. You will need to scrape down the sides several times to insure all avocado is pureed. 

When the mixture is smooth, drizzle the oil slowly into the processor while blending. Be patient - if you add the oil all at once or too fast, you will not achieve the rich creamy mayo-like texture that you're looking for.

Use immediately, or store in fridge for 3-5 days tightly covered. It may keep longer, but it never stays around my fridge long enough to find out. 
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Perfect for a sandwich!
Also try my Avo Mayo in these Deviled Eggs!


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Comments

jayne koch
01/30/2012 18:21

Hi Gigi. Over the weekend I used a product in a recipe that had wheat in it & got sick from it. Forgot to check the ingredients list on jalepanos in adobo sauce. Silly me. What can I do in the future if this happens again besides drink lots of water & try to sleep it off?

Reply
Gigi link
01/30/2012 18:30

Oh, Jayne! I'm so sorry to hear that! Yup, adobo... a no-no. I make my own chipotles in adobo. I'm going to photo & post that recipe just for you!!! I'm so back-logged, but I need to get that out there soon!

Now, in the meantime, ginger tea and plenty of it. Did you see the reNEWal post where I talked about that? Here's the link: http://www.glutenfreegigi.com/1/post/2011/12/a-side-of-science-instead-of-a-new-you-lets-talk-about-renewal.html

Ginger will detox you for sure. Also, if you have inflammation, plenty of anti-inflammatory foods (ginger is one, too!).

I'm hoping your symptoms are short-lived. Email me if you need to. :)

xoxo,
Gigi ;)

Reply
Jayne Koch
01/30/2012 23:57

Thanks. I did drink ginger tea. First symptom was a raw burning sensation in my mouth, stomach pains, bloating, headaches and swelling. Three days later better. What about kombucha tea-ginger ade? I definitely learned my lesson. Do you have any postings or can you post on hidden dangers and also what to do when we slip up accidently? Thanks...you are a god send with your knowledge and willingness to share it. Sounds like your family and friends may have thought you went too far with the dairy experiment.

Lisa
04/15/2012 18:57

Hi Gigi!

I've been making this several times a month since you've published this recipe. I found that adding more lemon gives it a bigger kick, and helps keep it from turning brown. I have also found that storing it in a glass jar helps keep the avo mayo fresher, too!

Cheers!
Lisa

Reply
Gigi link
04/16/2012 15:34

Hi, Lisa. :)

Glad this is a hit at your house! So many folks have told me they make it frequently and have given up "regular" mayo. Awesome!!!

You can add as much or as little lemon as you like. If you use fresh avos, you do not really need the acid for keeping it from turning brown... but it's difficult for most people to have fresh avos (meaning never chilled and stored prior to your getting them... in the grocery, they are chilled first).

Lime juice also works well... believe me, I've toyed with this recipe and have turned it into many, many different things! ;)

Glass is always best, regardless of what you're storing... especially in a home with food allergies because glass is easier to get completely clean.

As always, thanks so much for stopping by!

xoxo,
Gigi ;)

Reply
Lisa
04/15/2012 19:08

Oh, one more thing I've found: mixing by machine (versus mixing by hand) helps the oil and the lemon juice really work their way into the avocado, for a very smooth texture. : )

Reply
Gigi link
04/16/2012 15:36

Yes, always use processor or blender... otherwise, it is not the same texture at all. As written, the recipe will yield a rich, fluffy, creamy version of "mayo". Otherwise, you're making over-mashed guacamole. ;)

The point of the oil is adding it slowly as a MACHINE whips the mixture... same principle as making traditional homemade mayo (egg/oil) and drizzling the oil in, which is why that's the technique called for in my recipe.

xoxo,
Gigi ;)

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