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In a large mixing bowl, whisk the yolk together with the salt, pepper, mustard, and lemon juice. Add in the extra virgin olive oil in a thin stream, very slowly at first, whisking constantly. Keep whisking till all the extra virgin olive oil is completely absorbed. Whisk in the boiling water to stabilize the mayonnaise. In another bowl mash together the avocado and the lime juice. Stir the avocado, onion, and parsley into the mayonnaise and cover. If not using right away, chill for up to 2 days. This recipe yields 1 1/4 c..
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Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
Store half avocado — prevents browning, airtight seal
Hand blender for emulsifications, purees, soups, sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
High smoke point neutral oil — searing, frying, high-heat cooking
Split, pit, and slice avocado in one tool — guacamole, toast
Store half avocado — prevents browning, airtight seal
Hand blender for emulsifications, purees, soups, sauces