Recipe: Avocado Mayo Dressing and No Egg Mayo | GAPS Diet Journey (2024)

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I've been making an olive oil/wine vinegar/garlic salad dressing when we had a salad with dinner. I realized that apple cider vinegar is on the approved list, but wine vinegar is not mentioned. We like apple cider vinegar just fine, so I started to use that. We like Bragg Apple Cider Vinegar. We've been using it for years as a digestive aid.

I've been wanting to make mayonnaise, but we only have cold pressed extra virgin olive oil on hand, and my younger son has tried making mayo with only olive oil and we didn't care for the taste of it.

But inspiration struck while making dinner tonight. Here is a photo of the result:

VERSION I (more tangy and better suited for using as salad dressing):

Here is the ingredient list, you must use a one cup glass measurement initially:

• 1/4 cup olive oil
• drizzle in apple cider vinegar until the cup measures 1/3
• 1 egg yolk
• 1 clove garlic, crushed
• 1 ripe avocado
• 1/4 t. sea salt [affiliate link]
• 1/8 t. black pepper [affiliate link]

VERSION II (less tangy, more suited for spreading on hamburgers, using for dip, etc.)

• 1/3 cup olive oil
• 1 Tablespoon apple cider vinegar
• 1 egg yolk*
• 1 clove garlic, crushed
• 1 ripe avocado
• 1/4 t. sea salt
• 1/8 t. black pepper

First I poured the oil and vinegar from the measuring cup, into the stick blender mixer cup. It's tall and narrow. Then I added in the egg yolk, the avocado, the crushed garlic, and salt and pepper.

I have never made mayonnaise before, but I've watched videos on how to do it, and also witnessed my son make it.

I put the stick blender down into the mixture, which was only a couple inches tall. I slowly blended with the blender at a tilt, and it started to emulsify! And magically, it turned into a mayonnaise type dressing!

I had my husband try it and he was very impressed, saying if we could eat bread it would make wonderful sandwiches.

I am very excited about making “mayonnaise” and I only used a little bit of olive oil. We used most of the dressing poured over the salad, and I saved a couple tablespoons to use at a later time.

I couldn't really taste the olive oil. The cider vinegar made it taste pretty tangy. I think the next time I will measure the apple cider vinegar and use a bit less, or maybe use fresh squeezed lemon juice. I couldn't really detect the taste of avocado either. I love fresh crushed garlic, and this was quite strong. There are so many variations that I am planning to try!

*This recipe also works without the egg yolk! Be sure to use Haas avocados as the others will not emulsify properly.

If you try this recipe, be sure to let me know what you think about it!