Avocado Mayonnaise


Avocado Mayonnaise


2 just ripe avocados
4 oz (100g) shelled cooked mussels
1 medium UGLI® tangelo, cut into segments and chopped reserving any juice
2 egg yolks
½ teasp sugar
½ teasp powdered mustard
¼ pint (150ml) salad oil

1 tbsp UGLI® tangelo juice
2 teasp UGLI® tangelo zest finely grated.

Cut avocados in half and remove the stone and discard. Dip the avocado in the reserved UGLI® tangelo juice to prevent browning. Scoop out a little flesh and chop. Mix together the avocado flesh, UGLI® tangelo and mussels and spoon back into the hollows. Chill. Meanwhile mix the egg yolks, sugar and mustard in a bowl. Slowly whisk in the oil until thick and creamy. Season well. Add the UGLI® tangelo juice and half the rind. Spoon the mayonnaise on top of the filing.