Tomatillo-Scallion Mayonnaise

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2 egg yolks*

1 teaspoon red wine vinegar

1/2 lemon, juiced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Dash of Tabasco

Dash of Worcestershire sauce

1 cup vegetable oil

2 bunches scallions, white and part of green, sliced

1 cup sour cream

1 tablespoon fresh lemon juice

1/2 teaspoon freshly ground black pepper

1/2 pound tomatillos, husked, washed and chopped