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Green Mayonnaise

by

Yield: Makes 1-1/4 cups.

A whole range of flavor possibilities can be achieved by varying the herbs in this recipe, and adding the yogurt both frees up the consistency and gives a welcome tartness.

Ingredients:

  • 1 egg yolk
  • 1 cup packed fresh green herbs (basil, oregano, garlic, chives, parsley, and tarragon, or whatever is available)
  • 1 tablespoon wine vinegar
  • 1 teaspoon Dijon mustard
  • 2/3 cup corn oil, more or less
  • 1/2 cup yogurt (optional)
  • Pepper to taste

Instructions:

Place egg yolk, herbs, vinegar, mustard, and 2 tablespoons of the oil in a food processor or blender. Mix until smooth. Slowly dribble in more oil as needed to make a smooth mayonnaise. To make the consistency of salad dressing, add yogurt, season with pepper, and mix well.
Updated Friday, September 28th, 2007
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