Avocado Aioli
This recipe uses Avocado oil imported from New
Zealand. from Elysian Isle Avocado Oils
in Oregon.
I N G R E D I E N T S
2 egg yolks
1 teaspoon Dijon mustard
1 clove garlic, minced
1 cup Elysian Isle Gourmet Avocado Oil
1/2 cup light olive oil
lemon juice (to taste)
salt and freshly ground pepper
I N
S T R U C T I O N S
Place the egg yolks in food processor with mustard and garlic, blend until it becomes
slightly aerated. Slowly
drizzle the oils in when complete. Season and adjust taste with lemon juice.
Use as a dipping sauce, antipasto
etc.
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