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Herb Mayonnaise And Herb Nage
1
2
1
Egg
Teaspoon Chopped garlic
Tablespoon Creole mustard
Juice of one fresh lemon
Salt; to taste
Freshly−ground black pepper; to taste
1
2
2
2
2
1
Cup Olive oil
Teaspoon Chopped tarragon
Teaspoon Chopped parsley
Teaspoon Chopped dill
Teaspoon Chopped basil
/2 Fat; 0 Other Carbohydrates
In a food processor, fitted with a metal blade, combine the egg, garlic,
mustard, lemon and lemon juice. Process until smooth. Season with salt and
pepper. With the machine running, slowly add the oil in a steady stream,
until an emulsion forms. Season with salt and pepper. Place the mayonnaise
in a mixing bowl. Fold in the chopped herbs. Cover and refrigerate for 2
hours before serving. Serve the mayonnaise as a dipping sauce for fried
seafood or a spread for sandwiches. This recipe yields about 1 1/2 cups.
Herb Mayonnaise And Herb Nage
344
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