Welcome to show me the curry dot com.

I'm Hittle.

I'm a new Gia and today we're gonna show you how to make avocado and olive oil.

Eggless man is Now.

I know mayonnaise is like the key ingredient.

When I make sandwiches for my kids, they love mayonnaise because that's the fatty part that makes the sandwich kind of go down on.

So many people cannot enjoy mayonnaise because they don't eat eggs.

That's the key.

He read it in there.

So today we're gonna do avocado mayonnaise, and it tastes fabulous.

So it's very, very simple recipe also.

So here's an avocado.

Make sure you pick one that's nice and ripe again when you press on it, your thumb should just make a small invention.

And it's just kind of spring back, not overly mushy or not rock hard and should get the perfect kind of yet.

And we have ah, video for that.

And at its videos on our website, me go perfectly right, and all you do is take a spoon, just run it through the edges.

Now this is, ah, big portion that we're making.

We're using three avocados, but the recipe that we provide on the website to you will be just for one avocado and, uh, me and I small portion.

You can make it fresh and eat it fresh to add to the avocados.

We've got some garlic, so you're gonna use about 1.5 or one big one small.

But again, it's to taste.

And it's raw garlic.

So if you're using just one avocado, one small clothes should be good and salt to taste and lime juice, Fresh lime juice.

Oh, well, I'm just absolutely wonderful in mayonnaise, but the reason we're putting it in here is the avocado is going to start turning black after a little while, and the lime juice will prevent it from oxidizing.

All right, so you can put as much or as little as you want.

Come on the food processor and start churning it way, push down everything and cleaned up the sites, and we also checked on the salt.

So once you have a card, a mixture is nice and smooth.

We have some olive oil here.

Now we like the flavor of olive oil, this extra virgin olive oil.

But if you don't care for that, you can always use vegetable oil, or you can use a light olive oil, which has a little less flavor in there.

But what we're gonna do is just drizzle it down the food processor while it's running, and it's gonna help emulsify the whole mixture.

And you're gonna use about 3 to 4 tablespoons and ah, little more.

A little less is absolutely fine.

But once it starts in falsifying, you know when to stop, right?

All right, Ready?

Done this on and then add the oil.

All right, this looks done and we put about four tablespoons in there, but a little more, a little less is absolutely fine.

You just want a nice, smooth texture, something that you can actually spread around bread.

Yes, or any kind of.

But it's so light and yet spreadable.

Beautiful.

Mmm.

Oh, it's like heaven.

It's super delicious.

The olive oil has made that avocado so light.

It's so yummy.

So now to store this, you want to definitely short in a clean container in the refrigerator, and it will stay for at least about a week.

And we should have no problem.

Yeah, it last year.

But, you know, if you make it in small batches and use it up really fast.

That's always the best thing to do.

I think this could be great.

Like instead of butter, just for flavour.

Absolutely.

Storm buggers on, like you said sandwiches right and wait instead of instead of oil and eggs, you're introducing a healthy fat into your diet books.

Avocado is just filled with a lot of good fat that your body needs.

So oil is also again a healthy oil.

You don't feel bad about it, but enjoy this avocado and olive oil mayonnaise and join us again on another episode of Show Me the curry dot com, adding a pinch of spice to your life.