Herb Mayonnaise and Herb Nage (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 1 |
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Ingredients:
1 egg |
2 teaspoons chopped garlic |
1 tablespoon creole mustard |
1 lemon, juiced |
salt |
freshly ground black pepper |
1 cup olive oil |
2 teaspoons chopped tarragon |
2 teaspoons chopped parsley |
2 teaspoons chopped dill |
2 teaspoons chopped basil |
Directions:
1. In a food processor, fitted with a metal blade, combine the egg, garlic, mustard, lemon and lemon juice. Process until smooth. Season with salt and pepper.
2. With the machine running, slowly add the oil in a steady stream, until an emulsion forms. Season with salt and pepper. Place the mayonnaise in a mixing bowl. Fold in the chopped herbs.
3. Cover and refrigerate for 2 hours before serving.
4. Serve the mayonnaise as a dipping sauce for fried seafood or a spread for sandwiches.
5. *RAW EGG WARNING
6. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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