Recipe courtesy of Mary Sue Milliken and Susan Feniger

Avocado Mayonnaise

  • Level: Easy
  • Yield: 1 1/4 cups
Save Recipe


1 large egg yolk

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons Dijon mustard

2 tablespoons lemon juice

3/4 cup olive oil

1 tablespoon boiling water

1 avocado, peeled and pitted

2 tablespoons fresh lime juice

1/2 small red onion, minced

1/2 bunch flatleaf parsley, leaves only coarsely chopped


  1. In a large mixing bowl, whisk the yolk together with the salt, pepper, mustard, and lemon juice. Add the olive oil in a thin stream, very slowly at first, whisking constantly. Keep whisking until all the olive oil is completely absorbed. Whisk in the boiling water to stabilize the mayonnaise. In another bowl mash together the avocado and the lime juice. Stir the avocado, onion, and parsley into the mayonnaise and cover. If not using right away, refrigerate for up to 2 days.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Stuffed Avocado with Cilantro Mayonnaise

Salmon, Avocado, and Bacon with Chili Mayonnaise

Tex-Mex Turkey Burgers with Avocado Mayonnaise

Dill Mayonnaise

Mushroom Mayonnaise

Avocado Smash

Avocado Hummus

Avocado Soup