Avocado Vinaigrette
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Ingredients 9 ingredients
- 2 tablespoons finely-chopped red onion
- 1/2 Haas avocado -- peeled
- 1 teaspoon sugar
- 1 cup olive oil
- freshly-ground white pepper
- 1/4 cup fresh lime juice
- 1/2 jalapeno -- seeded
- 1/2 cups vinaigrette
- salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a blender, puree the avocado, jalapeno, onion, lime juice and sugar until smooth.
- With the motor running, slowly add the oil until it emulsifies.
- Season to taste with salt and white pepper. May be prepared up to 1 day ahead and refrigerated, covered, in a non-reactive bowl.
- Bring to room temperature 1 hour before serving.
- Serve extra Avocado Vinaigrette in a bowl in the center of the table.
- This recipe yields about 1 1/2 cups of vinaigrette.
- Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3612 )
Plating
Cookware for this recipe
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Vegetable peeler