| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | T, V, F | 1 | Servings | |
INGREDIENTS
| 2 | Egg yolks | |
| 1 | ts | Dijon mustard |
| 1 | tb | Lemon juice |
| 1 | Clove garlic, mashed to a paste with salt | |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Extra virgin olive oil |
| Salt and pepper to taste |
INSTRUCTIONS
Have all the ingredients at room temperature. In a small bowl, beat the egg yolks with the mustard, 1 tablespoon lemon juice and garlic to taste. Beat in 1/4 cup vegetable oil, drop by drop. This will establish the emulsion. The remaining vegetable oil and the extra virgin olive oil can then be added in a slow steady stream while you continue to beat constantly. Adjust seasoning with lemon juice, garlic, salt and pepper. If the mayonnaise seems too thick, add a drop or two of water. Cover and refrigerate until ready to serve. Yield: 1 cup Recipe By : CHEF DU JOUR JODY ADAMS SHOW #DJ9328; TVFN Posted to MC-Recipe Digest V1 #286 Date: Fri, 8 Nov 96 02:28:10 UT From: "Ed Bauman" <BIRCHCREEK@msn.com>
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