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Herb Mayonnaise And Herb Nage

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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
Converted by MM_Buster v2.0l.

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