The thought of making my mayonnaise on a weekday seemed like too much of a hassle for me until I, instead of thinking about it, made mayonnaise on a weekday. It is that simple, and trust me, the mere fact of not having a dry salad for lunch makes it worth your while. The trick is finding some excellent yet simple recipes like this avocado mayo; you don’t want to waste your time on something that tastes just ‘OK.’ So today, I’m sharing my favorites with you guys, starting with this avocado mayo.
I remember when I just went gluten-free, browsing the aisles of every grocery store on the lookout for sauces that did not contain gluten. I’m sure I’m not the only one who’s done this; many of you can probably relate to the struggle. While some options will work if you’re focusing on the gluten-free part, once you go paleo and start taking into account other ingredients, you’re pretty much left to your own devices. ( at least that’s been my experience in Belgium; it does somewhat depend on the country you’re living in. I find that the UK, the US, and some Scandinavian countries are a few steps ahead when catering to the paleo market) And my own devices were pretty much letting me down.
Addictive Avocado Mayo Recipe
Ingredients
- 1 medium avocado
- ½ cup almond oil
- 2 tablespoons coconut oil
- 2 medium egg yolks
- 2 teaspoons turmeric
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch pilli-pilli
- 1 medium lime
Instructions
- Squeeze out your lime and mix the lime juice with your avocado and egg yolks; it’s best to put all of the ingredients in one of those elongated measuring cups ( or the cup you got with your blender) as you will be blending these into a creamy paste.
- Once everything is blended, slowly add in the almond and coconut oil. ( like you would do with any other mayonnaise), this is where your patience needs to kick in. Keep it up until you’ve got everything blended, you’ll see that your sauce will get a thicker consistency, add in your pilli-pilli, salt and turmeric. There you go, you’ve done it.