Ingredients
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
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.