Easy Avocado Mayo
My homemade avocado mayo comes together in almost no time at all. My family loves enjoying it as both a dip and a spread for sandwiches and burgers. Best of all, avocado mayonnaise will last for up to a week, so it can easily be stored in an airtight container and enjoyed in different ways every day!
Servings: 12 servings
Calories: 114kcal
Ingredients
- 2 ripe avocados pitted and removed from the skin
- 1/4 cup olive oil
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a blender or food processor, combine the avocados, olive oil, sour cream, lemon juice, mustard and seasoning.
- Blend everything until it's smooth.
- Transfer it to an airtight container. Serve it on toast, over tacos, steak bowls, or sandwiches.
Notes
- Choose avocados that are beginning to soften but are still a bit firm with an easily removable stem.
- Use full-fat sour cream to get the richest and creamiest results.
- If the mayo is too thick, gradually add 1 tablespoon of water at a time to thin it out and achieve the desired consistency.
- Feel free to adjust the seasoning. Once the mixture has been blended, give it a taste and add more salt and pepper as needed to achieve the desired flavor.
- Cover immediately after blending. Reducing exposure to air right away is critical to preventing browning.
- Store leftovers in an airtight container in the fridge for up to a week. The lemon juice in the recipe will keep the avocado from browning.
Nutrition
Calories: 114kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 61mg | Potassium: 179mg | Fiber: 2g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.2mg