James's Avocado Vinaigrette
1/2 x avocado peeled
1/2 x Jalapeno seeded
2 tbl Finely-chopped red onion
1/4 cup Fresh lime juice
1 tsp Sugar
1 cup Olive oil
Salt
Freshly-ground white pepper
Method :
In a blender, puree the avocado, jalapeno, onion, lime juice and sugar until
smooth.
With the motor running, slowly add the oil until it emulsifies. Season to taste
with salt and white pepper. May be prepared up to 1 day ahead and refrigerated,
covered, in a nonreactive bowl. Bring to room temperature 1 hour before serving.
Serve extra Avocado Vinaigrette in a bowl in the center of the table.
This recipe yields about 1 1/2 cups of vinaigrette.