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Cullen's Avocado Mayonnaise

1 lrg Egg yolk
1/2 tsp Salt
1/4 tsp Freshly-ground black pepper
2 tsp Dijon mustard
2 tbl Lemon juice
3/4 cup Olive oil
1 tbl Boiling water
1 x Avocado peeled and pitted
2 tbl Fresh lime juice
1/2 sm Red onion minced
1/2 bn Flat-leaf parsley, leaves only coarsely chopped

 Method :
In a large mixing bowl, whisk the yolk together with the salt, pepper, mustard, and lemon juice. Add the olive oil in a thin stream, very slowly at first, whisking constantly. Keep whisking until all the 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, refrigerate for up to 2 days.
This recipe yields 1 1/4 cups.

 

Volga river Valdai plateau, Russia  Caspian Sea  2,291 miles long