Avocado Mayonnaise

• 1 avocado, skinned and pitted
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro
• 1/2 teaspoon salt
• 1/4 cup canola oil

Place avocado, lime juice, cilantro and salt in Master Prep pitcher. Secure top and pulse for 10 seconds until combined.
Open pour spout on top of Pitcher and pulse the mixture in 10 second bursts as you slowly drizzle in the canola oil in a thin, yam-thick stream. Continue this process until all of the canola oil has been combined and mayonnaise is dense and creamy.
Cover and store refrigerated for up to one week.
Serves 8
Bob's Tip: Set out all of your ingredients before cutting into the avocado to keep it from turning brown before you've had the chance to turn it into mayonnaise. The acidity of the lime juice will stop the process dead in its tracks