I have always been a sauce girl. I was the one at the fast food restaurant with 5 different sauces open to dip my french fries in. And to tell the truth, eating an anti-inflammatory diet really kills your sauce game. Go to the grocery store and just about any bottle of sauce and salad dressing will be packed with high fructose corn syrup or inflammatory seed oils. Like in many cases, if you want it done right you have to do it yourself. This Avocado AIP Mayonnaise brings you the creamy texture of mayonnaise without the inflammatory oils and sugars and it’s egg free! This AIP Mayonnaise makes the perfect AIP salad dressing and AIP veggie dip!
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Let me tell you guys, I LOVE this AIP mayonnaise. It is almost like an all purpose recipe for me. I use it as mayonnaise for sandwiches with my AIP Sandwich rounds, I use it for salad dressing like on my Brussel Sprout & Bacon AIP Kale Salad, and I use it for veggie dip, or even as a dip for my sweet potato fries! I’m telling you this Avocado Mayonnaise does it all from AIP salad dressing to AIP dip. Plus, It is super easy to make and just takes a few minutes of prep. I am telling you this is the all purpose AIP Sauce you need in your life!
Tips and Tricks for Making this AIP Mayonnaise
What kind of oil should I use in this AIP veggie dip?
In this recipe I use olive oil. Extra virgin is the best to use in this recipe. If you want a sauce with a milder flavor then you could also use avocado oil. I do not recommend using coconut oil. Coconut oil will give the sauce a strong coconut flavor and will solidify the sauce when stored in the refrigerator.
How long does this AIP salad dressing last?
Well, if you don’t eat it all at once, it will last in the refrigerator for at least 7 days in an airtight container. The vinegar in the recipe keeps the avocado from turning black. The sauce will brown slightly in color the longer you store it, but it mostly keeps its light green color.
Let's Make this AIP Salad Dressing & AIP Veggie Dip
For this recipe you will need some type of blender or food processor. This is the Ninja Blender that I use and I love that it is a 3 in one blender! In your blender add the avocado, olive oil, apple cider vinegar, coconut milk, honey, garlic powder, and salt.
Blend on high until smooth. As you blend the dip will become thick and creamy. Remove the Mayonnaise from the cup and serve immediately or store in an airtight container in the refrigerator for up to a week. One recipe makes abut 1 cup of salad dressing.
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Avocado AIP Mayonnaise (an AIP salad dressing and dip)
Equipment
- Blender or food processor
Ingredients
- 1 Avocado medium
- ¼ Cup Olive oil
- ¼ Cup Apple cider vinegar
- ¼ Cup Coconut milk
- 1 Tablespoon Honey Omit for whole 30
- 1 Teaspoon Garlic
- Salt to taste
Instructions
- For this recipe you will need some type of blender or food processor. In your blender add the avocado, olive oil, apple cider vinegar, coconut milk, garlic powder, and salt.
- Blend on high until smooth. As you blend the dip will become thick and creamy. Remove the mayonnaise from the cup and serve immediately or store in an airtight container in the refrigerator for up to a week.
- When you store it in the refrigerator it will thicken slightly. To thin the dressing add more coconut milk until it reaches your desired consistency.
I’ve been having a hard time with this matter, thanks for providing some clarity.
You are welcome Oswaldo! I’m glad you enjoyed the recipe!