Vegetables w Green Mayonnaise
Source of Recipe
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Recipe Introduction
Try this recipe the next time you have a bunch of mouths to feed,
whether at a cocktail party or a summer backyard cookout.
List of Ingredients
Note: This recipe calls for uncooked egg yolk. If salmonella
contamination is a concern in your area then it is best to skip this
recipe. You may make an approximation of it by adding lemon
juice and fresh herbs to a commercially prepared mayonnaise.
Vegetables with Green Mayonnaise
1/2 tsp (2 ml) dry mustard
1 tsp (5 ml) salt
1 large egg yolk
2 Tbs (30 ml) lemon juice
3/4 cup (180 ml) vegetable oil
1/4 cup (60 ml) extra virgin olive oil
2 Tbs (30 ml) finely chopped parsley
1 tsp (5 ml) finely chopped fresh chives
1 tsp (5 ml) finely chopped fresh tarragon
Fresh vegetables for dipping, such as mushrooms,
cherry tomatoes, summer squash, cauliflower and
broccoli florets, green pepper slices, etc.
Combine the mustard, salt, egg yolk, and lemon juice in a 1 quart
(1 L) mixing bowl. Add the oil a few drops at a time and beat with
a wire whisk until the mixture forms a thick emulsion. The remaining
oil can be added a teaspoon (5 ml) at a time while whisking constantly.
Mix in the chopped herbs and chill for at least one hour. If the emulsion
separates it may be reincorporated by whisking. Serve with fresh raw
vegetables. Serves approximately 8.Recipe
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