| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Essnce01 | 1 | servings | |
INGREDIENTS
| 1 | lg | Egg |
| Juice of one lemon | ||
| 1 | ts | Dijon mustard |
| 1/3 | c | Chopped basil |
| 1 | ts | Minced garlic |
| 2 | tb | Chopped green onions |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Olive oil |
INSTRUCTIONS
In a food processor, combine all the ingredients together, except for the olive oil. Puree the mixture for 15 minutes. While the processor is running, slowly stream in the olive oil. When all the oil is incorporated, turn the machine off and scrape down the sides of the bowl. Continue processing until the mayonnaise is thick. Season with salt and pepper. Remove the mayonnaise and refrigerate for 30 minutes before using. This recipe yields about 1 cup of mayonnaise. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2411 broadcast 01-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-17-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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