| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Spain, Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1/4 |
ts |
Salt or less |
| 4 |
md |
Potatoes, peeled, washed and cut into chunks |
| 3 |
tb |
Chopped parsley for garnish |
| 4 |
cl |
Garlic, peeled |
| 1 |
|
Egg yolk |
| 2 |
tb |
Chopped onion |
| 3 |
tb |
Chopped fresh cilantro |
| 1/8 |
ts |
Ground cayenne pepper |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Vinegar |
| 1/2 |
ts |
Salt or less |
| 1 |
c |
Olive oil |
INSTRUCTIONS
MAYONNAISE
In a large saucepan, bring the water and salt to a boil. Place the
potatoes in the ' water and boil for about 20 minutes or until soft. Remove
the potatoes and rinse with cold water and drain. remove to a large bowl
and set aside.
In a food processor or blender, mix all the ingredients for the
mayonnaise except the oil and blend well until smooth.(when making any
sauce or mayonnaise, if it begins to break down during mixing, don't
despair. Simply add 1 - 2 tablespoons of hot water and continue mixing
slowly.) with the motor running, add the oil in a thin stream until the
mixture is creamy. Pour the mixture over the potatoes and mix well. Serve
at room temperature and garnish with chopped parsley. Walt MM
Posted to MM-Recipes Digest V3 #263
Date: Wed, 25 Sep 1996 23:36:59 -0400
From: Walt Gray <waltgray@mnsinc.com>
A Message from our Provider:
“To ignore God is the height of selfishness”