I have been making this mayonnaise for years, and it is a great accompaniment to any seafood dish.
It is easy to make, and pretty adaptable. There really are no prescribed quantities, this recipe is just a suggestion; if you like avocado, use more, if you don't like cilantro, use less.
There is a category of emulsion sauces that are served hot, Béarnaise and Hollandaise are the most famous, but a good mayonnaise is most often served chilled. The exception will be when mayonnaise is added to a dish like a gratin and baked.
AVOCADO AND LIME MAYONNAISE
1 cup mayonnaise
1 whole avocado
1 small bunch cilantro
Tony Chachere's Creole Seasoning
Optional: jalapeño peppers, well diced
Peel the avocado, cut in half and remove the large seed, and scoop out the soft meat. Now just give it a rough chop, do the same to the cilantro, just to break up the leaves and stems a bit. Juice the lime and combine everything in a food processor and blend until smooth. Taste and season with the Tony's as necessary. Taste again to be sure you got it right. Chill before serving.
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