Avocado Sauce

Name: Avocado Sauce
Ingredients: 3 tbsp wine vinegar; ½ pint/285 ml oil (I like to use a mixture of olive and sunflower); 1 medium avocado (if it is very small, use 2; I prefer the smaller, knobbly black ones); 2 tbsp lemon juice; ½ tsp salt (use more if you like a saltier taste); Freshly ground black pepper (about 15 grinds will do); ½ pint/285 ml oil (I like to use a mixture of olive and sunflower); ½ pint/285 ml oil (I like to use a mixture of olive and sunflower); 1 whole egg + 1 egg yolk; 1 whole egg + 1 egg yolk; 1 rounded tsp mustard powder; 1 tsp sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This smooth, pale green sauce can be also used as a delicious dip for crudités.

Ingredients

1 whole egg + 1 egg yolk
1 rounded tsp mustard powder
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Sauce
Gluten-free
Vegetarian
Winter

Method

Put the egg, egg yolk, mustard, sugar, salt and pepper into a liquidizer or food processor and blend. While the machine is still blending, very slowly add the oil a drop at a time, until it is all used up and you have a thick mayonnaise.

Blend in the wine vinegar and lemon juice, taste, and add more lemon or vinegar if necessary.

Cut the avocado in half, flick out the stone, sco