| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
|
4 |
Servings |
INGREDIENTS
| 6 |
|
Cloves garlic peeled; whole |
| 1 |
|
Egg* |
| 1/2 |
|
Lemon; Juice of |
| 1 |
ts |
Dijon mustard |
| 1 1/2 |
c |
Extra virgin olive oil |
|
|
Salt and pepper |
| 4 |
tb |
Water; room temperature |
INSTRUCTIONS
In a blender, place garlic and egg and blend until smooth. Add lemon juice
and mustard and blend again. With machine running, drizzle in oil to form
mayonnaise. When all oil has been used, remove to bowl, season with salt
and pepper and thin to sauce consistency with some of the 4 tablespoons
water. Serve in crock with shellfish dishes.
Yield: 4 servings
*RAW EGG WARNING
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 mixing yolks and whites with the shell."
Recipe by: MEDITERRANEAN MARIO #ME1A39
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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