The following recipe is from the June 11th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Making mayonnaise at home is as simple as whirring a few ingredients in a food processor, and the results are far more flavorful than anything jarred or store-bought. In New South Grilling, renowned chef and author Robert St. John offers up this recipe for homemade avocado mayonnaise. Try it as a topper on all your summer sandwiches.
About This Recipe
|Yield:||2 1/2 cups|
|This recipe appears in:||This Week in Recipes|
- 3 egg yolks
- 2 teaspoons kosher salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 2 avocados, ripe
- 2 tablespoons lime juice
- 2 tablespoons white vinegar
- 3/4 cup canola oil
- 1/4 cup sliced green onions, paper thin
- 1 tablespoon chopped cilantro
Place the yolks, salt, mustard, cumin, and coriander in a food processor.
Peel and dice the avocados. Turn on the food processor and begin adding the ripe avocado pieces. Add the lime juice and vinegar. Once the avocado is completely pureed, slowly pour the oil into the processor. If the mixture becomes too thick, use a small amount of warm water to thin it down. Once all the oil has been incorporated, transfer the mayonnaise to a mixing bowl. Stir in the green onions and cilantro. Refrigerate until needed.