Chilean avocado mayonnaise, or mayonesa de palta, is a creamy green sauce made by blending ripe avocado with plain yogurt, lemon juice, olive oil, cilantro, garlic, and a little green chili until smooth. It takes 15 minutes, needs no cooking, and makes 4 servings.
Delicate and creamy, with an optional touch of heat, it works for sandwiches, fish, seafood, boiled potatoes, and almost any other use you give regular mayonnaise.
How to Make Homemade Avocado Mayonnaise?
The healthy fat of avocado blends beautifully with the smooth body of yogurt or homemade mayonnaise. Everything goes into a blender cup and is processed for about 30 seconds into a smooth paste, then seasoned to taste.
Nutritional Information
Each serving of avocado mayonnaise contains approximately 110 kcal, 6 g of carbohydrates, 10 g of fat, 2 g of protein, 3 g of fiber, 1 g of sugars, 0 mg of cholesterol, and 100 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Avocado Mayonnaise Recipe
Preparation: 15 minutes
Servings: 4
Ingredients
- 1 large ripe avocado
- 120 g (½ cup) of plain yogurt
- 2 tablespoons of lemon juice
- 1 teaspoon of olive oil
- 1 tablespoon of green chili, chopped
- 1 bunch of cilantro
- 1 garlic clove
- Salt
- Pepper
Instructions
- Peel the avocado and cut it into medium pieces. Wash the cilantro, shake off the water, pick the leaves, and chop them. Place the yogurt, avocado, cilantro leaves, crushed garlic, lemon juice, green chili, and olive oil in a hand blender cup or blender, and season with salt and pepper to taste.
- Blend at medium speed for about 30 seconds or until smooth and creamy. Taste and adjust the seasoning. Serve the avocado mayonnaise right away or refrigerate it in glass jars until serving.
Additional Tips
Make it with mayonnaise
For a richer sauce, replace the yogurt with the same amount of homemade mayonnaise.
Control the heat
The green chili gives the heat. Add more for a spicier sauce or leave it out for a mild one.
Keep it green
Avocado darkens in contact with air. Press plastic wrap onto the surface and make it close to serving time.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Plain yogurt | Homemade mayonnaise | 120 g | Richer, classic |
| Plain yogurt | Greek yogurt | 120 g | Thicker, more protein |
| Green chili | Merkén | ½ teaspoon | Smoky heat |
| Lemon juice | Lime juice | 2 tablespoons | More aromatic |
Frequently Asked Questions (FAQs)
1. Can I make avocado mayonnaise without mayonnaise?
Yes. This recipe uses 120 g of plain yogurt as the creamy base with the avocado, although you can also make it with homemade mayonnaise. Lemon, garlic, cilantro, and green chili give it its flavor.
2. What do I eat avocado mayonnaise with?
Almost anything you would use regular mayonnaise for, such as sandwiches, fish, seafood, or boiled potatoes. It is fresher and more herbal, so it also suits cold dishes and salads of cooked vegetables.
3. How do I make it spicy?
The heat comes from the green chili, 1 tablespoon in this recipe. Add more for a spicier sauce or leave it out for a mild one, then adjust salt, pepper, and lemon after blending.
4. How do I store avocado mayonnaise?
Refrigerated in closed glass jars until serving. Avocado darkens with air, so make it close to when you will serve it. The lemon juice helps it keep its color.
Benefits of Avocado
Avocado provides healthy monounsaturated fats, fiber, and potassium, which support heart health and help keep cholesterol and blood pressure in check.
Did You Know?
Avocados have existed for thousands of years in the Americas, but they only became known in Europe in the 16th century, when the Spanish began growing them.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Celery Mayonnaise Recipe
- Vegan Chickpea Mayonnaise Recipe
- Chilean Homemade Mayonnaise Recipe
- Chilean Crab Chupe Recipe
