California Avocado Mayo

By AzWench

Ingredients

• 2 ripe, Fresh California Avocados, halved, seeded and peeled
• 2 tsp. Dijon mustard
• 1 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. white wine vinegar
• 1 small garlic clove, peeled
• 1/4 tsp. kosher salt
• 2 Tbsp. sunflower oil (or other mild flavored oil)

Details

Servings 2
Adapted from californiaavocado.com

Preparation

Step 1

1. Combine all ingredients, except oil, in the bowl of a food processor and process for 1 minute until smooth.

2. While continuing to process, add oil through the food processor feed tube in a slow steady stream. Once all oil is added, process for 1 more minute, until silky smooth.

Store in an airtight container in the refrigerator. Will keep for 2-3 days. If top surface discolors, lightly scrape surface with a small spoon. Mayo underneath will remain vibrant and delicious.

Serving Suggestion: Serve as a substitute for regular mayonnaise on sandwiches, in salads, for appetizers, etc.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.