Mayonnaise & Green 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. Some markets carry pasteurized eggs in the shell so that would work best, I think.

1 whole egg
2 yolks
1/4 teaspoon dry mustard
1/2 teaspoon salt
about a teaspoon vinegar or lemon juice
about 2 cups olive oil
salt and white pepper

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 tablespoon each of trimmed: fresh parsley, thyme, oregano, marjoram, chives,a little tarragon, sage 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. (Optional)

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.