Herb Mayonnaise and Herb Nage

Total Time:
2 hr 15 min
Prep:
15 min
Cook:
2 hr

Yield:
about 1 1/2 cups

Ingredients
  • 1 egg*
  • 2 teaspoons chopped garlic
  • 1 tablespoon Creole mustard
  • 1 lemon, juiced
  • Salt
  • Freshly ground black pepper
  • 1 cup olive oil
  • 2 teaspoons chopped tarragon
  • 2 teaspoons chopped parsley
  • 2 teaspoons chopped dill
  • 2 teaspoons chopped basil
Directions

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.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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