Mexican Rémoulade

• 1 clove garlic, chopped
• 2 tablespoons fresh lemon juice
• 2 t

In a small food processor, combine the garlic, lemon juice, mustard, and egg yolk and pulse until smooth. With the processor running, slowly stream in the oil until the mixture emulsifies and thickens. Add the cornichons, cilantro, parsley, avocado, and jalapeño, and pulse just until they are finely chopped. Season with the salt. Store in an airtight container in the refrigerator for up to 2 mo