Tomatillo-Scallion Mayonnaise Recipe - Cooking Index
Tomatillo-Scallion Mayonnaise Recipe - Cooking Index
The American Egg Board states -- "There have been warnings against consuming raw or lightly-cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid separating yolks and whites with the egg shell."
Courses: Salads, Sauces| 2 | Scallions, white and part of green - sliced | |
| 1 cup | 237ml | Sour cream |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/2 lb | 227g / 8oz | Tomatillos - husked, washed and chopped |
| Mayonnaise | ||
| 2 | Egg yolks | |
| 1 teaspoon | 5ml | Red wine vinegar |
| Juice of 1/2 lemon | ||
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 | Tabasco sauce | |
| 1 | Worcestershire sauce | |
| 1 cup | 237ml | Vegetable oil |
For the mayonnaise: In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator for as long as 4 days.
In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6353 broadcast 01-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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