Herb mayonnaise and herb nage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 2 | teaspoons | Chopped garlic |
| 1 | tablespoon | Creole mustard |
| Juice of one fresh lemon | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1 | cup | Olive oil |
| 2 | teaspoons | Chopped tarragon |
| 2 | teaspoons | Chopped parsley |
| 2 | teaspoons | Chopped dill |
| 2 | teaspoons | 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.
Yield: about 1½ cups
EMERIL LIVE SHOW #EMIB54 COOKING WITH FRESH HERBS