2 shallots, peeled and sliced
2 cups white wine
½ cup champagne vinegar
¼ cup grapeseed oil
¼ cup extra virgin olive oil 1 teaspoon lemon juice
1 teaspoon sea salt
1 teaspoon hot sauce
¼ cup water
1. Put the first three ingredients into a saucepan on medium-high heat and reduce to down to ½ a cup. Set aside and allow to cool.
2. Place the rest of the ingredients into a blender along with the white wine shallot reduction and puree until smooth. Check the seasoning, you may need to add more salt and hot sauce depending on the size of the avocados.
3. Place the mixture into a whip cream dispenser and charge with two N2O chargers.
Suggestion for serving: We love enjoying this mousse during breakfast with poached eggs and toast.