This started out as part of a recipe for the upcoming Christmas season/classes/project. But after a few more recipes and playing around, I decided to go with something even more delicious...'is that possible?' I hear you cry...well yes, but stay tuned. Go ahead, make it today because then you'll be ready when I post the salad it goes with tomorrow...K? Don't ask silly questions, just do it!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 lemon, zest, finely grated
- 1 Handful herbs of choice
- 1 spring onion cut into pieces
- 2 egg yolks
- 2 Teaspoons pink salt flakes BUY
- 2 Teaspoons seeded mustard
- 30 Grams rice wine vinegar
- 1 ripe avocado
- 250 Grams Extra Virgin Olive Oil (EVOO) Light flavour BUY
- 1 lemon, juiced
- Pepper to taste
Do
- 1
Place lemon zest, herbs and spring onion into Thermomix bowl and chop 3 sec/speed 6. Scrape down sides of bowl.
- 2
Add yolks, salt, mustard and vinegar to bowl and mix 1 min/37°C/speed 4.
- 3
Gradually add oil through hole in lid (holding MC in place), 3 min/37°C/speed 4.
- 4
Add juice and pepper. Taste and add salt if needed.
- 5
Blend 10 sec/speed 5.
- 6
Add avocado and blend 6 sec/speed 6. Scrape down sides of bowl and lid. Refrigerate unti use.
