Coast Cooking: Avocado and lime mayonnaise
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
1 lime
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.
This story was originally published July 14, 2015 at 9:47 PM with the headline "Coast Cooking: Avocado and lime mayonnaise."