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