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Makes
about 1 1/3 c mayonnaise, filing more than 10 avocado halves
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
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Ingredients
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1
large egg yolk
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1/2 teaspoon
Dijon mustard
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1 tablespoon
freshly squeezed lemon juice
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1 teaspoon
white wine vinegar
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1 cup
neutral oil, such as canola
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1 tablespoon
minced shallot
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1 tablespoon
minced fresh tarragon leaves
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1/2 teaspoon
salt
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1/4 teaspoon
freshly ground black pepper
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ripe avocados
Directions
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Whisk together egg yolk, lemon juice, and vinegar until combined.
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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).
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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.
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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.
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Refrigerate in a covered container at least an hour so the flavors meld.
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Fill halved and pitted avocados with the shallot and tarragon mayonnaise and serve.
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Mayonnaise can be safely stored in the refrigerator about 1 week.
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