Tomatillo scallion mayonnaise

Yield: 6 servings

Measure Ingredient
\N \N Mayonnaise---
2 \N Egg yolks. (see note below)
1 teaspoon Red wine vinegar
\N \N Juice of 1/2 lemon
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
\N dash Tabasco
\N dash Worcestershire sauce
1 cup Vegetable oil
2 bunches Scallions, white and part of
\N \N Green, sliced
1 cup Sour cream
1 tablespoon Fresh lemon juice
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
½ pounds Tomatillos, husked, washed
\N \N And chopped

In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator as long as 4 days.

In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and ½ cup of the Mayonnaise. Blend just to combine.

RAW EGG WARNING

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

TOO HOT TAMALES SHOW #TH6353

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