Oyster mayonnaise
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Whole bay leaf |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Cayenne -- ground |
| 1 | tablespoon | Unsalted butter |
| 2½ | tablespoon | Finely chopped onions |
| 1 | tablespoon | Finely chopped celery |
| 3 | mediums | Oysters -- shucked |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Dried sweet basil leaves |
| 1 | pinch | Dried oregano leaves |
| 1 | small | Egg |
| 1¼ | cup | Vegetable oil |
| 1 | tablespoon | White vinegar |
| ½ | teaspoon | Tabasco sauce -- (optional) |
Directions
SEASONING MIX
FOR MAYONNAISE
Combine the seasoning mix ingredients in a small bowl, and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the onions and celery; saute for about one minute, stirring almost constantly. Turn heat to low and add the seasoning mix and oysters; cook for about 5 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat, discard bay leaf, and let cool for 15 minutes.
Place mixture in a food processor or blender with the egg. Blend 30 seconds. With the machine still running, slowly add the oil in a thin, steady stream. Add the vinegar and, if desired, the Tabasco; blend until mixture is smooth, about 1 minute, pushing the sides down at least once with a rubber spatula. Refrigerate at least 30 minutes before serving.
NOTES: Makes about 2 cups Recipe By : P. Prudhomme's Louisiana Kitchen From: Bright Larkin Date: 04-10-95 (11) Cooking