For those egg intolerant, try this delicious and nutritious mayonnaise made with avocadoes instead of eggs. If you would prefer something a little more adventurous, try our Garlic Herb Avocado Mayonnaise instead.
- 1 medium avocado
- 2 tbsp cider vinegar
- 2 tbsp olive oil
- 2 1/4 tsp lemon juice
- 1/2 tsp salt
Cut the avocado in half, discard the pit and scoop the avocado flesh from the skin and place in a food processor
Add the cider vinegar, olive oil, lemon juice and salt and blitz in a food processor for 30 seconds or until smooth.Recipe Notes
Store in an airtight container for up to 3 days or freeze in an ice cube tray for single serving use for up to 3 months.