Ingredients
- 2/3 cup mashed ripe avocado
- 2 teaspoon white or cider vinegar
- 2 teaspoon lemon juice
- 3/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/4 tsp salt
- 1/4 cup water
- 2 tablespoon Wilson’s Avocado Oil
Method
Combine all ingredients in a blender until smooth. Add more water if a thinner mayo spread is desired. If you want a spicy mayo, feel free to add a dash of hot sauce or cayenne. Store leftovers covered in the fridge, 3-4 days.
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