| 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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