I've been making an olive oil/wine vinegar/garlic salad dressing when we had a salad with dinner. I realized that apple cider vinegar is on the approved list, but wine vinegar is not mentioned. We like apple cider vinegar just fine, so I started to use that. We like Bragg Apple Cider Vinegar
I've been wanting to make mayonnaise, but we only have cold pressed extra virgin olive oil on hand, and my younger son has tried making mayo with only olive oil and we didn't care for the taste of it.
But inspiration struck while making dinner tonight. Here is a photo of the result:
VERSION I (more tangy and better suited for using as salad dressing):
Here is the ingredient list, you must use a one cup glass measurement initially:
- 1/4 cup olive oil
- drizzle in apple cider vinegar until the cup measures 1/3
- 1 egg yolk
- 1 clove garlic, crushed
- 1 ripe avocado
- 1/4 t. sea salt [affiliate link]
- 1/8 t. black pepper [affiliate link]
VERSION II (less tangy, more suited for spreading on hamburgers, using for dip, etc.)
- 1/3 cup olive oil
- 1 Tablespoon apple cider vinegar
- 1 egg yolk*
- 1 clove garlic, crushed
- 1 ripe avocado
- 1/4 t. sea salt
- 1/8 t. black pepper
First I poured the oil and vinegar from the measuring cup, into the stick blender mixer cup. It's tall and narrow. Then I added in the egg yolk, the avocado, the crushed garlic, and salt and pepper.
I have never made mayonnaise before, but I've watched videos on how to do it, and also witnessed my son make it.
I put the stick blender down into the mixture, which was only a couple inches tall. I slowly blended with the blender at a tilt, and it started to emulsify! And magically, it turned into a mayonnaise type dressing!
I had my husband try it and he was very impressed, saying if we could eat bread it would make wonderful sandwiches.
I am very excited about making “mayonnaise” and I only used a little bit of olive oil. We used most of the dressing poured over the salad, and I saved a couple tablespoons to use at a later time.
I couldn't really taste the olive oil. The cider vinegar made it taste pretty tangy. I think the next time I will measure the apple cider vinegar and use a bit less, or maybe use fresh squeezed lemon juice. I couldn't really detect the taste of avocado either. I love fresh crushed garlic, and this was quite strong. There are so many variations that I am planning to try!
*This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.
If you try this recipe, be sure to let me know what you think about it!
- ¼ cup olive oil
- drizzle in apple cider vinegar until the cup measures ⅓
- 1 egg yolk*
- 1 clove garlic, crushed
- 1 ripe avocado
- ¼ t. sea salt
- ⅛ t. black pepper
- Pour the oil and vinegar from the measuring cup, into a blender.
- Add in the egg yolk, the avocado, the crushed garlic, and salt and pepper.
- Blend and serve.
- This works well with a stick blender.
- **This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.
Love your blog. I found it through the GAPShelp list and have been wanting mayo for years (haven’t had it for several years because of corn allergy – thought it was vinegar allergy…). If I can ever find eggs we can tolerate I am going to make this first thing. We just bought a brand listed on the corn avoidance forum to try – keep your fingers crossed for us.
I don’t know if it my monitor settings are what, but I can hardly read your links because of the color. The same with the menu items at the top. There is very little contrast in the yellow and white and my monitor must be too light, but I guess others might have that same problem.
Kristy, I remember you from the list! Thank you so much for your input! I am very grateful that you brought this to my attention – I do not notice these same coloring problems, but I do not doubt your word that it is a problem. If it is a problem for you, then it very well could be for others. Thank you so much for bringing it to my attention. I am not yet happy with the look/colors of my blog, so I am glad you said something, for I will definitely make some changes now. I hope your most recent purchase works out, and will keep my fingers crossed!! Thank you for commenting and giving me input. I really appreciate it!
This looks amazing! I always hate using an entire cup of oil for making mayonnaise and this looks even better. Can’t wait to try it! Thanks for posting it. 🙂
BTW, all the links up top look fine to me.
Hi Christy, thanks for visiting and commenting! I love it when people comment! 🙂 Please do come back and tell me if you if the Avocado Mayo Dressing works for you. I loved how it made just a little bit, enough for a couple nights. Thanks again! Starlene
I tried this and LOVE it! I’ve made a very caesar-like salad and chicken salad. Thank you!
Christy, thank you for reporting back and letting me know! I’m thrilled that it worked out for you! 🙂
Oh my gosh how did I miss this! (ok it was probably because it was around xmas time)
Can’t wait to get more fresh eggs and give this a try
I just tried this recipe and thought it would be amazing but I didn’t like it. The olive oil (and I only used a bit) was overpowering. I would love to know if someone tried it with a different oil that doesn’t overpower the taste but is healthier for us. I had to omit the egg for an egg sensitivity but I loved the texture and think it will be great if I find a different oil to use. Thanks!
Colleen, feel free to use any oil you prefer. You could use some type of nut oil, like walnut or macadamia, or try avocado oil. Best, Starlene
Hi – I have been making this (egg-free version) several times a week since first finding your recipe so I just wanted to say a big Thank You for making my transition to AIP easier. Ute