Go to: Just Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Avocado Mayonnaise

1 lg Egg yolk
1/2 ts Salt
1/4 ts Freshly-ground black pepper
2 ts Dijon mustard
2 tb Lemon juice
3/4 c Olive oil
1 tb Boiling water
1 Avocado; peeled and pitted
2 tb Fresh lime juice
1/2 sm Red onion; minced
1/2 bn 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.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.