Recipe courtesy of Emeril Lagasse
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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