| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | American | Toohot09 | 1 | servings |
INGREDIENTS
| 2 | bn | Scallions; white and part of green, sliced |
| 1 | c | Sour cream |
| 1 | tb | Fresh lemon juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1/2 | lb | Tomatillos; husked, washed |
| ; and chopped | ||
| === MAYONNAISE === | ||
| 2 | Egg yolks | |
| 1 | ts | Red wine vinegar |
| Juice of 1/2 lemon | ||
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly-ground black pepper |
| 1 | ds | Tabasco sauce |
| 1 | ds | Worcestershire sauce |
| 1 | c | Vegetable oil |
INSTRUCTIONS
For the mayonnaise: In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator for as long as 4 days. In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine. Comments: The American Egg Board states -- "There have been warnings against consuming raw or lightly-cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid separating yolks and whites with the egg shell." Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6353 broadcast 01-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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