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Recipe

Herb Mayonnaise And Herb Nage

  • Yield: About 1 1/2 cups

Ingredients

  • 1 egg*
  • 2 teaspoons chopped garlic
  • 1 tablespoon Creole mustard
  • Juice of one fresh lemon
  • Salt
  • Freshly ground black pepper
  • 1 cup olive oil
  • 2 teaspoons chopped tarragon
  • 2 teaspoons chopped parsley
  • 2 teaspoons chopped dill
  • 2 teaspoons chopped basil

Directions

  • In a food processor, fitted with a metal blade, combine the egg, garlic, mustard, 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.
  • *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."