I’m always curious about the science of food. I found this really great article about avocado mayonnaise; it sounds really yummy, and gives a little insight into the nature of emulsions. If you want to know more, here’s a Wikipedia article about emulsions.

6 thoughts on “Avocado mayonnaise

  1. You can make mayonnaise-like emulsions from just about any oil. Also Google “chocolate chantilly” for a good technique. “Yolkless mayonnaise” might also help.

    Soy lecithin aids emulsion, but the texture might not be right. I was able to make a stable foam out of melted ice cream, for example, but it didn’t whip into a mousse.

    This makes me think: I wonder if olive puree mayonnaise would work? I tried gelling it with agar, but I don’t think I ever tried whipping it.

  2. Ah, you’re right, mousse and mayonnaise are very similar, I hadn’t thought of that. Olive puree sounds wonderful – kind of like a smooth tapenade.

  3. I wondered if mashing the avocado was not releasing enough of the emulsifiers present. I froze the avocado to rupture as many cells as possible and then grated it on a Microplane. It was partially successful. It did emulsify without any help, but it never thickened.

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