Herb mayonnaise & herb nage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | egg | |
| 2.00 | teaspoon | chopped garlic |
| 1.00 | tablespoon | creole mustard |
| 1 | juice of one fresh lemon | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | cup | olive oil |
| 2.00 | teaspoon | chopped tarragon |
| 2.00 | teaspoon | chopped parsley |
| 2.00 | teaspoon | chopped dill |
| 2.00 | teaspoon | chopped basil |
Directions
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 1½ cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B54 broadcast 07-07-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
07-27-1998
Recipe by: Emeril Lagasse
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