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

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