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Author Notes: This was one of those last minute, "we need a salad, let's see what we can make with what we have" recipes. Luckily it turned out great! It's flavorful, simple, elegant, and surprisingly beautiful to look at. —Natalie
Makes about 1 1/3 c mayonnaise, filing more than 10 avocado halves
- 1 large egg yolk
- 1/2 teaspoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon white wine vinegar
- 1 cup neutral oil, such as canola
- 1 tablespoon minced shallot
- 1 tablespoon minced fresh tarragon leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- ripe avocados
- Whisk together egg yolk, lemon juice, and vinegar until combined.
- Slowly whisk in the oil, drizzled in a very thin stream, beginning a few drops at a time. Continue very slowly drizzling in the oil, whisking all the while, until all the oil is combined and the mayonnaise is very thick (this could take 10 minutes).
- If at any point you add too much oil, stop pouring and whisk the mayonnaise mixture until the oil is fully incorporated. Then resume the slow addition of oil while whisking.
- Once the mayonnaise is completely emulsified, whisk in the shallot, tarragon, salt and black pepper. Taste for seasoning, and add more salt and/or pepper as necessary.
- Refrigerate in a covered container at least an hour so the flavors meld.
- Fill halved and pitted avocados with the shallot and tarragon mayonnaise and serve.
- Mayonnaise can be safely stored in the refrigerator about 1 week.
- This recipe was entered in the contest for Your Best Recipe with Avocados