Tomatillo-scallion mayonnaise

1 servings

Ingredients

Quantity Ingredient
2 bunches Scallions; white and part of green, sliced
1 cup Sour cream
1 tablespoon Fresh lemon juice
½ teaspoon Salt
½ teaspoon Freshly-ground black pepper
½ pounds Tomatillos; husked, washed
; and chopped
=== MAYONNAISE ===
2 Egg yolks
1 teaspoon Red wine vinegar
Juice of 1/2 lemon
½ teaspoon Salt
¼ teaspoon Freshly-ground black pepper
1 dash Tabasco sauce
1 dash Worcestershire sauce
1 cup Vegetable oil

Directions

For the mayonnaise: In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator for as long as 4 days. In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and ½ cup of the Mayonnaise. Blend just to combine.

Comments: The American Egg Board states -- "There have been warnings against consuming raw or lightly-cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.

Avoid separating yolks and whites with the egg shell." Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6353 broadcast 01-09-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

01-16-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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