INGREDIENTS

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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