Herb Mayonnaise and Herb Nage

Name: Herb Mayonnaise and Herb Nage
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: about 1 1/2 cups
Cuisine: american
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

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Total: 2 hr 15 min

Prep: 15 min
Cook: 2 hr

Yield: about 1 1/2 cups

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.