Preparation:
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 non-reactive bowl.
Bring to room temperature 1 hour before serving.
Serve extra Avocado Vinaigrette in a bowl in the center of the table.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3612 |
