A simple egg-free avocado aioli, made with olive oil, lemon, and garlic. This flexible sauce can be used for anything from a sandwich spread to pasta sauce.
Peel and stone the avocado, then place it into a mixing container (or mini mixer). Add the garlic, mustard, lemon zest, lemon juice, salt, and pepper.
1 large avocado, 2 cloves garlic, 1 teaspoon dijon mustard, Zest of a lemon, Juice of a lemon, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper
Mix with an immersion blender (or with your mixer, on high speed) until very smooth.
Once it's mixed, add the olive oil. While blending, very slowly pour the olive oil into the mixture in a steady stream. Continue mixing until the oil is fully incorporated and emulsified into the aioli.
60 ml olive oil
Use immediately or store for up to a day in a sealed container in the refrigerator.