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Herb Mayonnaise and Herb Nage
Recipe courtesy Emeril Lagasse
- Total Time:
- 2 hr 15 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 2 hr
- Level:
- None
- Yield:
- about 1 1/2 cups
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
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.
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.
Cover and refrigerate for 2 hours before serving.
Serve the mayonnaise as a dipping sauce for fried seafood or a spread for sandwiches.
*RAW EGG WARNING
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.