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Tuna Mayonnaise

This Mayonnaise goes with the Layered Chef's Salad.





List of Ingredients



• 4 egg yolks
  
• 3 anchovy fillets, chopped
  
• 1 tablespoon capers, drained
  
• 3 tablespoons fresh lemon juice
  
• 1 tablespoon Dijon-style mustard
  
• 1/'2 cup chopped fresh Italian parsley
  
• 1 cup olive oil
  
• 1/2 cup vegetable oil
  
• salt and freshly ground black pepper to taste
  
• 1 can (6 1/2 oz.) tuna (packed in oil)
  
• 1/2 cup sour cream
  






Instructions



1. Process the egg yolks, anchovies, capers, lemon juice, mustard, and parsley in a food processor for 15 seconds. With the machine running, pour the oils in a thin steady stream through the feed tube to make a thick mayonaise. (I used a blender) Season to taste with salt and pepper
   
2. Flake the tuna and add it with its oil to the mayonnaise. Process until thououghly blended.
   
3. Scrape into a small bowl, fold in the sour cream, and taste and adjust seasonings. Refrigerate covered until ready to use.
   
4. Yields about 3 cups. Use all of it for the Layered Chef's Salad. (see recipe above)