Free Recipe Tomatillo-Scallion Mayonnaise

Recipe Type: H Recipes

Recipe Preparation: cook

Cooking Ingredients for Tomatillo-Scallion Mayonnaise Recipe

2 bn Scallions; white and part of
-green, sliced
1 c Sour cream
1 tb Fresh lemon juice
1/2 ts Salt
1/2 ts Freshly-ground black pepper
1/2 lb Tomatillos; husked, washed
; and chopped
=== MAYONNAISE ===
2 Egg yolks
1 ts Red wine vinegar
Juice of 1/2 lemon
1/2 ts Salt
1/4 ts Freshly-ground black pepper
1 ds Tabasco sauce
1 ds Worcestershire sauce
1 c Vegetable oil

Tomatillo-Scallion Mayonnaise Preparation

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. Comments: 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. Recipe 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 – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 01-16-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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