1 T Dijon mustard
1 T vinegar (or lemon juice)
1 clove garlic
variety of fresh herbs, basil, parsley, thyme, or tarragon
approx 3/4 - 1 c oil (canola or olive)
Place all the ingredients except for the oil in a food processor. Buzz until mixed. With food processor running, drizzle oil through chute. Once you start to hear a glug, glug sound, you have added enough oil. Taste and adjust seasoning by adding either more acid, salt, or a pinch of sugar.
|Olive oil herbed mayo|
I used olive oil this time for the egg salad. It gives it a little more of a greenish color but it adds a lot of flavor. Now I know there is some risk of eating raw eggs but it is a pretty low risk. I feel the risk is worth it (spoken like a true person who has never had salmonella). Yes I tell my guests I use raw egg - just in case they want to opt out. Besides I tasted it the day before I served it and didn't get sick. If you feel that you don't want to take the risk, then use pasturized eggs.
vegetable bread entry? Now you can really see how cute the bread forms come out.
|Green eggs and no ham?|
Here's the egg salad using the herbed mayo. Between the herbs and the olive oil, the egg salad has a little greenish hue to it but it was delicious!