Herb Mayonnaise And Herb Nage

Recipe Ingredients

1		Egg
2 teaspoons	10ml	Chopped garlic
1 tablespoon	15ml	Creole mustard
		Juice of one fresh lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Olive oil
2 teaspoons	10ml	Chopped tarragon
2 teaspoons	10ml	Chopped parsley
2 teaspoons	10ml	Chopped dill
2 teaspoons	10ml	Chopped basil

Recipe Instructions

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.

This recipe yields about 1 1/2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B54 broadcast 07-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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