Fresh Vegetables with Green Mayonnaise Recipe
Ingredients
| Green mayonnaise | ||
| Sugar | 1/4 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Egg yolk | 1 Large | |
| Lemon juice | 2 Tablespoon | |
| Vegetable oil plus 1/4 cup French olive oil or 1 cup vegetable oil - 3/4 cup | ||
| Parsley | 2 Tablespoon, chopped | |
| Chives | 1 Teaspoon, frozen | |
| Dried tarragon | 1 Teaspoon | |
Directions
MAKING
1. Chill fresh vegetables like mushrooms, cherry tomatoes, cauliflower florets, zucchini sticks, green-pepper slices, cucumber slices, carrot sticks.
2. In 1-quart bowl mix sugar, mustard, salt, egg yolk, and 1 tablespoon lemon juice.
3. Add one-drop oil at a time until about 1/4 cup is added and beat with a wire whisk. After a thick emulsion forms, add 1-teaspoon oil at a time.
4. Add remaining lemon juice when the mixture is thick.
5. Gently beat in remaining oil.
6. Add herbs and mix well.
7. Chill the dip.
SERVING
8. On a large platter arrange chilled vegetables and place mayonnaise in the center.
1. Chill fresh vegetables like mushrooms, cherry tomatoes, cauliflower florets, zucchini sticks, green-pepper slices, cucumber slices, carrot sticks.
2. In 1-quart bowl mix sugar, mustard, salt, egg yolk, and 1 tablespoon lemon juice.
3. Add one-drop oil at a time until about 1/4 cup is added and beat with a wire whisk. After a thick emulsion forms, add 1-teaspoon oil at a time.
4. Add remaining lemon juice when the mixture is thick.
5. Gently beat in remaining oil.
6. Add herbs and mix well.
7. Chill the dip.
SERVING
8. On a large platter arrange chilled vegetables and place mayonnaise in the center.
Chef
