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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