4 small genuine california avocados peeled chopped
2 teaspoons tarragon dried
0.8 cup cooking wine dry white
2 tablespoons juice of lemon
0.5 cup mayonnaise
0.5 teaspoon pepper freshly ground
0.5 teaspoon salt
4 large shallots diced
3 tablespoons citrus champagne vinegar
Equipment
food processor
sauce pan
blender
Directions
Cook first 4 ingredients in a small saucepan over medium-high heat 8 to 10 minutes or until liquid is reduced to about 2 tablespoons. Cool.
Process reduced mixture, avocado, and remaining ingredients in a blender or food processor until smooth, stopping to scrape down sides. Chill up to 2 days, if desired.
