Name: Avocado Mayonnaise
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

There is no one gift which offers so strong a temptation both to vanity and to pride – as that of public speaking. If the orator really excels, and is successful, he is the immediate spectator of his success, and has not even to wait until he has finished his discourse; for although the decorum of public worship will not allow of audible tokens of applause, it does of visible ones – the look of interest, the tear of penitence or of sympathy, the smile of joy, the deep impression on the mind, the death-like stillness, cannot be concealed – all seem like a tribute of admiration to the presiding spirit of the scene; and then the compliments which are conveyed to his ear, after all the silent plaudits which have reached his eye – are equally calculated to puff him up with pride. No men are more in danger of this sin than the ministers of the Gospel; none should watch more sleeplessly against it.

John Angell James

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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