Half a room-temperature avocado
One egg
2 measures of sunflower oil (using fingers as a measure)
2 tablespoons of lemon juice
Black pepper
2 sprigs of fresh cilantro (coriander)
A pinch of salt
Preparation:
In a blender at maximum power, blend the room-temperature egg with the oil and salt. You’ll achieve a thick, almost foamy consistency, resembling classic mayonnaise.
Add lemon juice, the chopped half avocado, cilantro leaves, and a pinch of black pepper. Continue blending for a few seconds.
It’s crucial to store this Avocado-Mayonnaise in an airtight jar. It can be kept in the fridge for up to 3-4 days.
Note:
Continue Reading in next page
