Herbed Avocado Mayonnaise

I can't decide!

One minute I am craving Fall weather, and cooler breezes, and now with Labour Day coming up, and back-to-school, I want to hang on to summer as long as POSSIBLE!

This mid-life mom is ushering her 17 year old into grade 12, and soon, to university.

I can't go there yet.

Although I am not a big store bought mayonnaise fan (too salty), I do love making my own mayonnaise. My first recipe was, in true perfectionist mode, from Martha Stewart Living Magazine, and now I experiment with add-ins and flavours. 

A homemade mayonnaise can be a flavourful addition to a hearty bowl, filled with sweet potato, beets and sprouts, on top of quinoa, as a dressing, or sauce for chicken, fish, or your veggie burger.

Sandwich or wrap sauce? Yes!

At the time of this writing, I have not tried to replace the egg with yogurt, but, I bet this will work well, but NOT if you’re dairy free!

The Stuff1 Large or Extra Large Egg2 tsp Lemon JuiceSalt1 tsp Dijon Mustard1 Clove Garlic1 - 2 tsp fresh herbs, or to taste. ( Basil Oregano, Rosemary)1 Cup Avocado Oil1 tsp Maple Syrup (optional)Prep_Process everyth-4.png

This recipe is easy to make, using avocado oil. Who isn't in love with avocados right now?

And yesterday. And tomorrow.

Avocados themselves are are high in many B vitamins, (except B12), and contain folic acid, pantothenic acid, and niacin in their little hearty package. The oil has high a heat tolerance, and using the cold pressed version, like olive oil, has health benefits and is less processed than anything refined.

A dressing like this will hold up well with a heartier salads, like potato salad, or a grains and greens salad here!

Adding fresh herbs, like Basil or Oregano, or both, give life and nutrients to your "secret sauce!"

Try your own creations and share your "sauces"  with me here, or on my Facebook Page, or Instagram so we can all cook up something new!

Happy Blending!

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