Recipe courtesy of Mary Sue Milliken and Susan Feniger

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


  1. 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. 
  2. 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.
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