Avocado Mayonnaise
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This recipe makes 2 1/2 cup (125 mL) servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL) : about | - |
| cal | 126 |
| pro | 1 g |
| total fat | 14 g |
| sat. fat | 1 g |
| carb | 0 |
| fibre | 0 g |
| chol | 14 mg |
| sodium | 85 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| folate | 1 |
Avocado oil creates a surprisingly green, vibrant vegetable-flavoured sauce. Serve over greens with avocado and tomatoes.
Ingredients
- 1/4 cup pasteurized eggs
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup avocado oil
Preparation
In blender, blend eggs, lemon juice, mustard and salt. With motor running, add 3 tbsp (50 mL) of the vegetable oil, 1 drop at a time. Add remaining vegetable oil and avocado oil in slow steady stream until thickened. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Source : Canadian Living Magazine: October 2005
- Keywords : Condiments/sauces; Blend; Make-Ahead; Eggs; Mustard; Lemons; Avocado;
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