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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Based on recipe from Chez Panisse. Great on salads, salmon, etc. Or is nice dip. Ingredients:
7 ounces avocados |
3 tablespoons white wine vinegar |
1 teaspoon garlic, chopped |
1 anchovy, very finely chopped |
1 teaspoon lemon juice |
1/2 teaspoon lime juice |
1/4 teaspoon sugar |
3/4 cup olive oil |
1/4 cup heavy whipping cream |
3 tablespoons italian parsley, fresh and chopped |
2 tablespoons tarragon, fresh and chopped |
2 tablespoons cilantro, fresh and chopped |
1 tablespoon basil, fresh and chopped |
1 tablespoon shallot, finely chopped |
salt |
pepper |
Directions:
1. Blend first 7 ingredients until a coarse puree forms.
2. With machine running, gradually add oil through feed tube and blend well.
3. Transfer to bowl and whisk in cream.
4. Add everything else and whisk to combine.
5. Season with salt and pepper to taste.
6. Cover and chill at least 3 hours. Be careful, it will separate if not chilled.
7. Before serving let stand at room temp 30 minutes and rewhisk.
8. Can be made a day ahead.
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