https://dishmagazine.com

Home
Sauces
Vegan avocado mayonnaise

Ingredients

Adjust Servings:

	240 g avocado
	100 ml olive oil
	1/2 teaspoons dijon mustard
	4 tablespoons lemon juice
	salt
	black pepper

Nutritional information

5 g

Protein

147 g

Fat

17 g

Carbs

1405

Calories

Vegan avocado mayonnaise

Name: Vegan avocado mayonnaise
Total time: 1 min
Yield: 1
Cuisine: European
Ingredients: avocado: 240 g; olive oil: 100 ml; dijon mustard: 1/2 teaspoons; lemon juice: 4 tablespoons; salt; black pepper

IN 1 minute

Features:

Cuisine:

European

1 minute
Serves 1
Easy

Ingredients

240 g avocado
100 ml olive oil
1/2 teaspoons dijon mustard
4 tablespoons lemon juice
salt
black pepper

Directions

Steps

Done

1. Blend avocado, 4 tablespoons of lemon juice and Dijon mustard in a blender.
2. While whipping the mass, pour oil (you can use both olive and avocado oil). The mixture will begin to thicken, become creamy and light.
3. Add salt and pepper (adjust to your taste)
4. Store in the refrigerator for 2-3 days in an airtight container.

Chef Hanna

Vegan mimosa salad

Cranberry tea

246

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

View on Facebook

View Comments

Likes: 1
Shares: 0
Comments: 0

Comment on Facebook

Share it on your social network:

Ingredients

Nutritional information

Vegan avocado mayonnaise

IN 1 minute

Ingredients

Directions

Steps

Chef Hanna

Related Recipes: