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Post by Allan on Aug 9, 2007 22:06:09 GMT -5
Fresh Vegetables with Green Mayonnaise
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Note: This recipe calls for uncooked egg yolk. If salmonella contamination is a concern in your area then it is best to skip this recipe. You may make an approximation of it by adding lemon juice and fresh herbs to a commercially prepared mayonnaise.
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1/2 tsp (2 ml) dry mustard 1 tsp (5 ml) salt 1 large egg yolk 2 Tbs (30 ml) lemon juice 3/4 cup (180 ml) vegetable oil 1/4 cup (60 ml) extra virgin olive oil 2 Tbs (30 ml) finely chopped parsley 1 tsp (5 ml) finely chopped fresh chives 1 tsp (5 ml) finely chopped fresh tarragon Fresh vegetables for dipping, such as mushrooms, cherry tomatoes, summer squash, cauliflower and broccoli florets, green pepper slices, etc.
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Combine the mustard, salt, egg yolk, and lemon juice in a 1 quart (1 L) mixing bowl. Add the oil a few drops at a time and beat with a wire whisk until the mixture forms a thick emulsion. The remaining oil can be added a teaspoon (5 ml) at a time while whisking constantly. Mix in the chopped herbs and chill for at least one hour. If the emulsion separates it may be reincorporated by whisking. Serves 8.
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