Avocado Aioli
Homemade avocado aioli is a creamy vegan alternative to store-bought mayonnaise, it is quick to make, healthy and oh-so delicious.
Servings: 20 servings
Calories: 58kcal
Ingredients
- 2 avocados
- 3 cloves garlic
- 2 teaspoons Dijon mustard
- ¼ cup lemon juice 60 mls
- 1 handful parsley
- ½ teaspoon salt
- ¼ cup oil 60 mls
Instructions
- Peel and destone your avocado, and place them in a straight-sided jar or jug (if using an immersion mixer) or in your blender.
- Peel the garlic and add to the avocado along with the: mustard, lemon juice, parlsey and salt.
- Blend until smooth
- Slowly add the olive oil while blending.
- Enjoy!
Notes
- Choose soft avocados, to make smooth creamy aioli from avocados you will need to start with soft avocados.
- Blend, blend, blend: Blend until super smooth
- If you don't wish to use oil in your avocado aioli, you can actually use the same amount of water to thin down the aioli, the end result is still delicious but I find when I make it with oil it is creamier and has a longer shelf life.
- Avocado aioli when stored in a clean air-tight container in the refrigerator will last up to seven days. It has the most vibrant green colour in the first 24-48 hours, but will still be delicious for up to a week.
- Dijon mustard: You can use your favourite mustard, wholegrain mustard will taste fantastic but you may see grains of the mustard visible in the end product.
- Parsley: This can be left out or substituted for chives
- Oil: You will need a mild flavoured oil, rice bran or a very mild olive oil will work. If you use extra virgin olive oil you may find that your avocado aioli will taste strongly of olive oil rather than avocado.
Nutrition
Serving: 1serving | Calories: 58kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 65mg | Potassium: 104mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.2mg