| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Emlive04 |
1 |
servings |
INGREDIENTS
| 1 |
|
Egg |
| 2 |
ts |
Chopped garlic |
| 1 |
tb |
Creole mustard |
|
|
Juice of one fresh lemon |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Olive oil |
| 2 |
ts |
Chopped tarragon |
| 2 |
ts |
Chopped parsley |
| 2 |
ts |
Chopped dill |
| 2 |
ts |
Chopped basil |
INSTRUCTIONS
In a food processor, fitted with a metal blade, combine the egg, garlic,
mustard, lemon and lemon juice. Process until smooth. Season with salt and
pepper. With the machine running, slowly add the oil in a steady stream,
until an emulsion forms. Season with salt and pepper. Place the mayonnaise
in a mixing bowl. Fold in the chopped herbs. Cover and refrigerate for 2
hours before serving. Serve the mayonnaise as a dipping sauce for fried
seafood or a spread for sandwiches. This recipe yields about 1 1/2 cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B54 broadcast 07-07-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-27-1998
Recipe by: Emeril Lagasse
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