- 1 egg
- 1 tablespoon fresh lemon juice
- 1 cup olive oil
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours.
- *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."
Homemade Mayonnaise And Tartar Sauce
Homemade Herb Mayonnaise
Grilled Tamarind Pork Chops
Warm Spinach Salad With A Fire-roasted Corn And Crispy Pancetta Dressing And Crumbled Goat's Cheese
Flo's Cilantro And Roasted Potato Salad
Grilled Filet of Beef with Blue Cheese Glacage, Bacon and Sour Cream Mashed Potatoes and a Drizzle of Emeril's Homemade Worcestershire Sauce
Wiener Schnitzel Mit Reis Und Grunen Erserln, Mayonnaise (vienna Schnitzel With Rice, Green Peas And† Mayonnaise)
Cornmeal Crusted Redfish With A Spicy Red Bean Sauce, Grilled Green Onions Coulis, Homemade Andouille Sausage And Southern Style Hush Puppies
Emeril's Grilled Cowboy Steak With Roasted Garlic Mashed Potatoes, Fried Oysters And A Drizzle Of Homemade Worcestershire Sauce