Herb mayonnaise and herb nage

Yield: 4 servings

Measure Ingredient
1 \N Egg
2 teaspoons Chopped garlic
1 tablespoon Creole mustard
\N \N Juice of one fresh lemon
\N \N Salt
\N \N Freshly ground black pepper
1 cup Olive oil
2 teaspoons Chopped tarragon
2 teaspoons Chopped parsley
2 teaspoons Chopped dill
2 teaspoons 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.

Yield: about 1½ cups

EMERIL LIVE SHOW #EMIB54 COOKING WITH FRESH HERBS

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