Serves: 6
2 Avocados
1 tablespoon White Vinegar
Juice of ½ Lemon
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
Sea Salt (to taste)
With a Food Processor: add all the ingredients to the bowl of your food processor (fitted with the blade) and puree until smooth (you may need to stop and scrape down the sides a couple of times) – Add salt to taste
With a Fork: add all the ingredients to a medium bowl, mash until it is relatively smooth and combined – Add salt to taste
To store: place plastic wrap with direct contact to the mayo to prevent browning, it should last well for 1-2 days in the fridge