Ingredients
Mayonnaise:
- 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 salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound tomatillos, husked, washed and chopped
Directions
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 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.
*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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