cranberry avocado aioli

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* Exported from MasterCook *

 

Kopeesingh's Cranberry Avocado Aioli

 

Recipe By :Ricky Kopeesingh, Boynton Beach, FL

Serving Size : 0 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 egg yolks

1 lemon -- juiced

4 cups vegetable oil

2 cloves garlic -- chopped

1 cup rice wine vinegar

1 teaspoon salt and pepper -- (each)

1 avocado -- peeled, diced small

16 ounces canned jellied cranberry sauce

 

NOTE -- While there are raw egg yolks, the high-acid content of the other

ingredients is a near guarantee that it's safe, but the chef points out there

are pasteurized eggs for sale now that work in this recipe.

 

1. Place 2 egg yolks in food processor or blender container. Add lemon juice,

garlic, salt, pepper and rice wine vinegar and blend for 30 seconds.

 

2. With machine running, add oil slowly.

 

3. Once the mixture is emulsified, add 3/4 of the can of cranberry jelly (save

remainder for another use).

 

4. Blend to incorporate.

 

5. Remove container from machine and pour mixture into a bowl. With a rubber

spatula, incorporate the chopped avocado.

 

6. Chill until using.

 

Makes approximately 6 cups; this stores well in the refrigerator for a month.

 

NON-VEG: this aioli makes a terrific sauce for the turkey, but would pair

perfectly with other poultry, or roast pork, for which Kopeesingh originally

designed it.

 

Source:

" Palm Beach Post 2003-11-20 (www.palmbeachpost.com/food/) "

Yield:

" 6 cups "

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Per Serving (excluding unknown items): 8892 Calories; 914g Fat (90.1% calories

from fat); 12g Protein; 215g Carbohydrate; 10g Dietary Fiber; 425mg Cholesterol;

1593mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1

Fruit; 182 Fat; 13 Other Carbohydrates.

 

NOTES : The cranberry aioli is the best part of Kopeesingh's Roasted Vegetable

Cranberry Strudel with Aioli. The sauce works as nicely on greens as it does

over the strudel. The addition of avocado in the aioli keeps it from being

cloyingly sweet.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 470