Avocado Mayo
Created by Chef Brad Barnes for Cal Flavor
Total Time: 20 min Yield: 1 qt Method: Blend
Total Time: 20 min
Yield: 1 qt
Method: Blend
Avocado Mayo is a luxurious and creamy condiment that brings a gourmet twist to traditional mayonnaise. This mayo is Made with rich buttery Cal Flavor Avocados and has a velvety texture and a delightful, fresh flavor. The blend of milk and champagne vinegar adds a tangy undertone, while Dijon mustard hints of sharpness. Cold water and honey provide the perfect balance of smoothness and subtle sweetness. Seasoned with sea salt and ground white pepper, this mayo is emulsified with a harmonious mix of extra-virgin olive oil and canola oil for a silky finish. Finely chopped Italian parsley adds a fresh, herby note that elevates the overall taste. Ideal for sandwiches, dips, and dressings, Avocado Mayo showcases the versatile and delicious qualities of Cal Flavor Avocados in every spoonful.
Ingredients
Step 1…
1 cup • Milk
½ cup • Champagne vinegar
1 cup • Avocado • peel and dice
2 tbsp • Dijon mustard
2 oz • Cold water
2 tbsp • Honey
1 tsp • Sea salt
½ tsp • White pepper – ground
Step 2…
2 oz • Extra-virgin olive oil
10 oz • Canola oil
3 tbsp • Italian parsley (flat-leaf) • finely chopped
Instructions
Step 1
Place all (step 1) ingredients in a blender and puree until smooth on medium speed.
Step 2
With the blender at high speed, add parsley, and drizzle both oils in slowly until smooth.
More oil may be added for a thicker mayo.
Chill immediately.
This will last for 1 week in the refrigerator.
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Brad Barnes, CMC
President, Pure Food Consulting
Brad Barnes is a 48-year veteran of the professional kitchen, a Certified Master Chef, and President of Pure Food Consulting. He specializes in strategic business development, serving many food businesses internationally.
Barnes retired as Senior Director of Consulting and Industry Programs at the Culinary Institute of America in Hyde Park, New York, in 2022, where he oversaw all non-degree programming for the college, including Advanced Professional Training, ProChef Certification, and all Operational Consulting. He has been with the college for 12 years and began as Senior Director of Culinary Education.
Today, Brad works with multinational companies as a strategic food business designer, focusing on sustainable food tactics and helping companies bring new product lines to market and re-energize existing products. He also works with companies to re-envision how they do business on every tactical and strategic level in all areas of the food business world.
Brad Barnes, CMC
President, Pure Food Consulting
Brad Barnes is a 48-year veteran of the professional kitchen, a Certified Master Chef, and President of Pure Food Consulting. He specializes in strategic business development, serving many food businesses internationally.
Barnes retired as Senior Director of Consulting and Industry Programs at the Culinary Institute of America in Hyde Park, New York, in 2022, where he oversaw all non-degree programming for the college, including Advanced Professional Training, ProChef Certification, and all Operational Consulting. He has been with the college for 12 years and began as Senior Director of Culinary Education.
Today, Brad works with multinational companies as a strategic food business designer, focusing on sustainable food tactics and helping companies bring new product lines to market and re-energize existing products. He also works with companies to re-envision how they do business on every tactical and strategic level in all areas of the food business world.