1/2 ripe medium avocado
3 Tbs white wine vinegar
1 garlic clove, finely chopped
1 oil packed anchovie, very finely chopped
1 Tsp fresh lemon juice
1/2 Tsp fresh lime juice
1/4 Tsp sugar
3/4 C olive oil
1/4 heavy cream
3 Tbs chopped fresh italian parsley
2 Tbs chopped fresh tarragon
2 Tbs chopped fresh cilantro
1 Tbs chopped resh basil
1 small shallot, finely chopped (about 1 Tbs)
Blend first seven ingredients in prcoessor until coarse puree forms. With processor running, gradually add oil through funnel tube; blend well. Transfer mixture to bowl. Whisk in cream. Add remaining herbs and shallot. Whisk to combine. Chill at least three hours.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment