Egg or Eggless Avocado Mayo
You can use either of these versions in any recipe requiring mayonnaise. We used Version #2 made with avocados in our Yucca Salad on our 2015 Costa Rica Retreat. Delicious – and so healthy!
Homemade Mayo Version #1
“Raw” Eggless Mayo
1 cup water
2 cups macadamia nuts, soaked overnight and drained*
5 teaspoons olive oil
2 teaspoons apple cider vinegar (or rice wine)
1 tablespoon lemon juice
2 tablespoons spices (basil, thyme, oregano or combination of all – whatever you have will do)
1 teaspoon sea salt
Mix in blender until smooth.
*You can also substitute 7 oz of extra firm tofu or 2 ripe avocados for the nuts in recipe above.
Homemade Mayo – Version #2
“Raw” Mayo with Egg (optional)
2 avocados OR 2 raw egg yolks
2 tablespoons lemon juice
2 tablespoons Dijon mustard (optional)
¼ tablespoon sea salt
10 tablespoons extra virgin olive oil
Mix all the ingredients together in a blender except the olive oil and puree into a nice paste. Very slowly with the blender running, add a stream of olive oil. Blend until thick. You may need to add more oil so that it has the consistency of mayo.
Featured Image Photo Credit: Paul Stainthorp