Mushroom Mayonnaise

Recipe Ingredients

2		Eggs - room temperature
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Dijon-style mustard
		= (or 1/2 tspn dry mustard)
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Sherry wine vinegar
1 cup	237ml	Mild-flavored vegetable oil
1/4 lb	113g / 4oz	Mushrooms*

Recipe Instructions

* Alternate Mushrooms: Common Store Mushroom, Black Chanterelle

Combine the eggs, salt, and mustard in a food processor or blender and blend for 10 seconds. Add the lemon juice and vinegar and blend for 10 more seconds. Add the oil in a slow stream, alternating with the mushrooms, one at a time. Refrigerate.

This recipe yields 2 cups.

Source:
Wild About Mushrooms by Louise Freedman

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