Lemony fresh aioli mixed with creamy ripe avocado and a touch of heat from jalapeño. Excellent on sandwiches or to use as a dip for crudites or a spread on crackers. Delicious!

Avocado Aioli
Yield about ½ cup

Ingredients:
·  1 small, grated garlic clove
·  1 small or medium egg yolk
·  1- 1 ½ teaspoons fresh lemon juice
·   ¼ teaspoon Dijon mustard
·   2 tablespoons good quality virgin olive oil
·   1-2 teaspoons canola or avocado oil
·   1 ripe avocado
·   1 teaspoon minced pickled jalapeño
·   salt and pepper to taste

Preparation:
1.  Micro-plane or mash the garlic to a paste with a pinch of salt.
2.  Whisk the yolk, lemon juice, and mustard in a bowl.
3.  Combine the oils and add a few drops at a time to the yolk mixture, whisking constantly, until the oil is incorporated, and the mixture is emulsified. (If the mixture breaks and separates, stop adding oil and continue whisking until the mixture comes together and is smooth, then continue whisking in the remaining oil.)
4.  Whisk in the grated garlic and salt and pepper to taste. If the aioli is too thick, whisk in a drop or two of water.
5.  Add the aioli to a small blender and spoon in the ripe avocado and jalapeño. Process until well incorporated and smooth. Adjust salt and pepper to taste.

Use as a dip for crudites or a topping for sandwiches.

*Note: if you don’t want to take the time to make aioli from scratch, use my recipe for Quick Aioli and add the avocado and jalapeño as above.