Avocado AIP Mayonnaise (an AIP salad dressing and dip)
I LOVE this AIP mayonnaise. 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!
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.
Notes
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.
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.