Yield: 1 servings
|2.00 teaspoon||chopped garlic|
|1.00 tablespoon||creole mustard|
|1 \N||juice of one fresh lemon|
|1 \N||salt; to taste|
|1 \N||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|
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@...
Recipe by: Emeril Lagasse
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