Tomatillo-Scallion Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 salt |
1/2 teaspoon freshly ground black pepper |
1/2 pound tomatillos, husked, washed and chopped |
Directions:
1. 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.
2. 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.
3. *RAW EGG WARNING
4. 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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