marsha-tbay
Well-known member
I love avocados and will have to try this one soon...as soon as I can imagine some ideas on how to use it so it doesn't spoil first...
Avocado Mayonnaise
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 teaspoons Dijon mustard
2 tablespoons lemon juice
3/4 cup olive oil
1 tablespoon boiling water
1 avocado peeled and pitted
2 tablespoons fresh lime juice
1/2 small red onion minced
1/2 bunch flat-leaf parsley leaves only, coarsely chopped
In a large mixing bowl, whisk the yolk together with the salt, pepper,
mustard, and lemon juice. Add the olive oil in a thin stream, very
slowly at first, whisking constantly.
Keep whisking until all the olive oil is completely absorbed. Whisk in
the boiling water to stabilize the mayonnaise.
In another bowl mash together the avocado and the lime juice. Stir the
avocado, onion, and parsley into the mayonnaise and cover.
If not using right away, refrigerate for up to 2 days.
This recipe yields 1 1/4 cups.
Hakuna-condimentrcps
Avocado Mayonnaise
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 teaspoons Dijon mustard
2 tablespoons lemon juice
3/4 cup olive oil
1 tablespoon boiling water
1 avocado peeled and pitted
2 tablespoons fresh lime juice
1/2 small red onion minced
1/2 bunch flat-leaf parsley leaves only, coarsely chopped
In a large mixing bowl, whisk the yolk together with the salt, pepper,
mustard, and lemon juice. Add the olive oil in a thin stream, very
slowly at first, whisking constantly.
Keep whisking until all the olive oil is completely absorbed. Whisk in
the boiling water to stabilize the mayonnaise.
In another bowl mash together the avocado and the lime juice. Stir the
avocado, onion, and parsley into the mayonnaise and cover.
If not using right away, refrigerate for up to 2 days.
This recipe yields 1 1/4 cups.
Hakuna-condimentrcps