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Recipe Name: Avocado Mayonnaise Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Egg yolk
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Freshly-ground black pepper
2 Teaspoon(s) Dijon mustard
2 Tablespoon(s) Lemon Juice
3/4 Cup(s) Olive oil
1 Tablespoon(s) Boiling water
1 Avocado, peeled and pitted
2 Tablespoon(s) Fresh lime juice
1/2 Red onion, minced
1/2 Flat-leaf parsley, leaves
only coarsely chopped
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1809
Calories From Fat: 1701
Total Fat: 193.8g
Cholesterol: 184.5mg
Sodium: 1315.4mg
Potassium: 985mg
Carbohydrates: 23.5g
Fiber: 12.9g
Sugar: 1.9g
Protein: 7.1g


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