Herb Mayonnaise and Herb Nage
- Total:
- 2 hr 15 min
- Prep:
- 15 min
- Cook:
- 2 hr
- 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.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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