Sorrel and Lettuce Mayonnaise Recipe
Ingredients
| Iceberg lettuce | 1/2 Cup (16 tbs), shredded | |
| 1/2 cup shredded small sorrel leaves | ||
| 1 egg, at room temperature | ||
| Mustard powder | 1/2 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Olive oil | 1 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook the lettuce and sorrel with 3 tablespoons water for about 4 minutes until the sorrel has wilted.
The lettuce will remain quite crisp.
Drain well, season and cool.
Blend the egg with the mustard powder and lemon juice in a blender or food processor.
With the motor running, pour in the oil in a slow steady stream.
Transfer to a bowl and season.
Fold in the sorrel and lettuce.
The lettuce will remain quite crisp.
Drain well, season and cool.
Blend the egg with the mustard powder and lemon juice in a blender or food processor.
With the motor running, pour in the oil in a slow steady stream.
Transfer to a bowl and season.
Fold in the sorrel and lettuce.
Chef
