1 medium sized avo

15ml lemon or lime juice

125ml Greek yoghurt

70ml water

(If you choose to use fat free or low fat yogurt, omit the water, add some later if you need to adjust the consistency)

70ml avocado or canola oil (do not use olive oil, the flavour is to strong)

Salt and pepper to taste. If you don’t want any black specs use ground white pepper


Place all ingredients into a blender and mix until smooth and creamy


Use as you would use mayonnaise


Delicious on poached eggs, fish or poultry dishes or steak instead of hollandaise

Spinach Palak (Indian curry sauce) topped with a turmeric Poached Egg, Avo Mayo and a few strips of crisp Panchetta