Avocado Mayonnaise

Author: Canadian Living

Avocado oil creates a surprisingly green, vibrant vegetable-flavoured sauce. Serve over greens with avocado and tomatoes.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: October 2005

Ingredients

  • 1/4 cup pasteurized eggs
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup avocado oil

Method

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.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 85 mg
  • Protein 1 g
  • Calories 126.0
  • Total fat 14 g
  • Cholesterol 14 mg
  • Saturated fat 1 g
  • Total carbohydrate trace

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Avocado Mayonnaise

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