Avocado Aioli was inspired by my fantasy of making an avocado mayonnaise. Alas, I didn’t like the avocado mayonnaise recipes that I tried. Bland and blah, it didn’t seem worth the trouble.
Imagine all the possibilities!
But Avocado Aioli is only one ingredient away from avocado mayo, and that ingredient is garlic. The word aioli comes from the Italian recipe of aglio e olio, an olive oil and garlic blend served with pasta. Avocado Aioli could be served as a dressing on a cold pasta or potato salad. However, sandwiches and burgers are the obvious choice for this sauce.
Of course this would make an unbelievable dip for vegetables, pita bread, crackers or toasted baguettes, but Avocado Aioli has so many uses. Think about all those recipes that use mayonnaise. Substitute Avocado Aioli for mayo and you have a completely different dish!
- Chicken Salad
- Tuna Salad
- Deviled Eggs
- Potato Salad
- Pasta Salad
- Ranch Dressing
However, sandwiches and burgers are the obvious choice for this sauce. Sandwiches are a wonderful way to combine lots of different flavors, but stacking all of those ingredients can lead to a Dagwood-sized tower. Using subtle layers of flavor like Avocado Aioli can really change your roast beef sandwich or your ham on rye.
Go crazy and use Avocado Aioli instead of ranch dressing on your pizza or spicy wings. You can always spoon a little over some home-grown tomatoes or slather it on roasted corn. A dollop on top of a baked potato is absolutely heavenly! And let’s not forget French fries, lobster rolls, shrimp salad…the list goes on!
Granted, Avocado Aioli isn’t the most exciting recipe on my blog. However, it is the one that I will refer to often. We usually have a batch of it sitting in the refrigerator, and it’s waiting to be incorporated into a less exciting leftover roasted meat or fish dish. And of course, it’s a must-have for the leftovers into sandwiches meal that usually happen on Sunday night. I hope you enjoy this recipe as much as I do!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups (480ml) 1x
¾ cup avocado oil (180ml)
¾ cup olive oil (180ml)
1 tbsp. apple cider vinegar (15ml)
2 tsp. lemon or lime juice (10ml)
1 clove garlic
1 tsp. dry mustard (2g)
1 tsp. smoked paprika (2g)
1 egg yolk (or 1 whole egg – see note)
Salt to taste
1 extra large avocado, peeled, seeded & cut into chunks (80z-10oz/225g-300g)
2 tbsp. chopped parsley (4g)
Combine the avocado oil and olive oil in a measuring cup and set aside.
Place the vinegar, lemon juice, garlic, mustard and paprika in the container of a blender (I use an immersion blender for this recipe as it is a small amount of ingredients.) Add the egg yolk and beat with the blender for 10 seconds until combined well. While beating, pour a thin continuous stream of the combined oils into the egg yolk mixture. Continue to beat until all of the oil has been added.
Stop the blender and add the avocado chunks and parsley and continue to blend until the mixture is smooth.
If the mixture seems too thick and is not smooth enough, add the leftover egg white for added moisture. Using just the egg yolk makes a lovely, ultra-thick aioli, but in some cases the thickness of the aioli can become too thick to blend properly.
Also, you can add an extra teaspoon of lemon juice to taste. And although I love the smoky paprika flavor, the red color can diminish the bright green color of the avocado. The added parsley helps keep this aioli green while adding a bit of herb flavor as well.
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