¾ cup avocado oil (180ml)
¾ cup olive oil (180ml)
1 tbsp. apple cider vinegar (15ml)
2 tsp. lemon or lime juice (10ml)
1 clove garlic
1 tsp. dry mustard (2g)
1 tsp. smoked paprika (2g)
1 egg yolk (or 1 whole egg – see note)
Salt to taste
1 extra large avocado, peeled, seeded & cut into chunks (80z-10oz/225g-300g)
2 tbsp. chopped parsley (4g)
Combine the avocado oil and olive oil in a measuring cup and set aside.
Place the vinegar, lemon juice, garlic, mustard and paprika in the container of a blender (I use an immersion blender for this recipe as it is a small amount of ingredients.) Add the egg yolk and beat with the blender for 10 seconds until combined well. While beating, pour a thin continuous stream of the combined oils into the egg yolk mixture. Continue to beat until all of the oil has been added.
Stop the blender and add the avocado chunks and parsley and continue to blend until the mixture is smooth.
If the mixture seems too thick and is not smooth enough, add the leftover egg white for added moisture. Using just the egg yolk makes a lovely, ultra-thick aioli, but in some cases the thickness of the aioli can become too thick to blend properly.
Also, you can add an extra teaspoon of lemon juice to taste. And although I love the smoky paprika flavor, the red color can diminish the bright green color of the avocado. The added parsley helps keep this aioli green while adding a bit of herb flavor as well.