Tomatillo scallion mayonnaise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Mayonnaise--- | ||
| 2 | Egg yolks. (see note below) | |
| 1 | teaspoon | Red wine vinegar |
| Juice of 1/2 lemon | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| dash | Tabasco | |
| dash | Worcestershire sauce | |
| 1 | cup | Vegetable oil |
| 2 | bunches | Scallions, white and part of |
| 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 |
| And chopped | ||
Directions
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."
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