Perfect Vegan Lunch
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Avocado Mayonnaise
26 Aug
INGREDIENTS
1 whole egg
2 egg yolks
1 tsp dry mustard
11/2 tsp fresh lemon juice
1 1/2 tsp vinegar
1/2 teaspoon sea salt or celtic salt
1/4 teaspoon white pepper
1/2 cup avocado oil
1/2 cup extra virgin olive oil
DIRECTIONS
1. Put the eggs, Dijon mustard, lemon juice, vinegar, salt, and pepper into a food processor or blender. (or you can use an emersion blender)
2. Then with the processor or blender on low speed, add your oils very slowly. Start out with a few drops of oil and then work up to a very thin stream. It should take about two minutes to add the oil.
3. Continue blending until blended well and there is no free standing oil.
Makes 24 servings. 1 TBSP each
NUTRITIONAL INFO
Calories 87
Fat 9.6 g
Carbs 0g
Protein .5 g