| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Niger |
Toohot01 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6235 broadcast
04-04-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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