Tomatillo Scallion Mayonnaise Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Mayonnaise---,
2: Egg yolks., see note below
1 tsp: Red wine vinegar,
Juice of 1/2 lemon,
1/2 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
ds Tabasco,
ds Worcestershire sauce,
1 cup: Vegetable oil,
2 bunch: Scallions, white and part of
Green, sliced
1 cup: Sour cream,
1 tbsp: Fresh lemon juice,
1/2 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
1/2 lbs: Tomatillos, husked, washed
And chopped,
Directions:
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 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.
RAW EGG WARNING
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 mixing yolks and whites with the
shell."
TOO HOT TAMALES SHOW #TH6353
Source from luhu.jp
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 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.
RAW EGG WARNING
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 mixing yolks and whites with the
shell."
TOO HOT TAMALES SHOW #TH6353
Source from luhu.jp