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Mayonnaise |
I haven’t been making mayonnaise lately because there
is a big scare about bacteria in raw eggs. I am including the recipe
for information purposes. You can make the green mayonnaise by adding
the herbs to regular store-bought mayonnaise.
Whiz the egg and yolks in the food processor until light, add oil
in a tiny stream as the processor spins, never adding too much at
a time. This allows the eggs to absorb the oil without separating.
If it’s getting too stiff, stop with the oil. Then add the
other ingredients, adjust seasoning.
Green
Mayonnaise
Great
with crudite (fresh vegetable appetizer) or for sandwiches, fish
and cold meats.
Chop until very fine in a food processor:
About
a teaspoon each of trimmed: fresh parsley, thyme, oregano, marjoram,
a little tarragon, chives or whatever fresh herbs are available.
A clove of fresh garlic a little piece of frozen spinach squeezed
dry in a towel for added color.
Add to mayonnaise, taste for salt, add more lemon juice or vinegar
to taste. You can dilute with cream and/or vinegar for a great salad
dressing.
-Kate
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