"Mayo" Basic Avocado

Directions

1. Cut avocado in half and discard the pit. Scoop out the flesh from the skin and place in a food processor.

2. Add apple cider vinegar, olive oil, lemon juice and salt.  Process until smooth, about 30 seconds.

Storage: 

Store in an airtight container for up to 3 days, or freeze in an ice cube tray for single servings (2 TB) for up to 3 months.

Variations:

For Garlic Herb Avocado Mayo, add 2 garlic cloves, 2 TB fresh parsley, 2 TB fresh rosemary and 2 TB fresh thyme

For Wasabi Avocado Mayo, add 2 tsp wasabi powder and 1 1/2 tsp coconut aminos.

For Tartar Sauce Mayo, substitute apple cider vinegar for white wine vinegar and add 1/2 cup chopped dill pickles, 2 TB capers, and 1/4 tsp fresh horseradish.