A Walk Through the Garden Mayonnaise |
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Prep Time: 3 Minutes Cook Time: 2 Minutes |
Ready In: 5 Minutes Servings: 24 |
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This is a whole-egg mayonnaise with fresh garden flavors and a hint of mozzarella. It's good on sandwiches or salads, and excellent with tuna. If made according to instructions, this should be a fairly thick mayonnaise. Make sure to drain the pimientos well, and add the oil very slowly. Please don't add any additional eggs, or this won't emulsify correctly. Ingredients:
1 egg |
2 tablespoons lemon juice |
1/2 teaspoon celery salt |
1 tablespoon fresh dill, chopped |
1/2 teaspoon dried rosemary, crushed |
2 tablespoons green onions, chopped |
1/4 cup pimento pepper, jarred, drained and chopped |
1 tablespoon mozzarella cheese, finely shredded |
1 cup vegetable oil |
Directions:
1. Combine egg, lemon juice, celery salt, dill, rosemary, green onions, pimento peppers, and mozzarella cheese in a food processor or blender.
2. Process until blended.
3. With machine running, slowly pour in oil in a thin, steady stream.
4. The oil should be added very slowly, only a drop or two at a time at first. When the mixture begins to thicken, it can be poured a little faster, but not too much.
5. Refrigerate.
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