Fresh Herb Mayonnaise
- 2 large pasteurized eggs
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons coarsely chopped fresh basil
- 3 tablespoons coarsely snipped fresh dill
- 2 tablespoons coarsely chopped Italian parsley
- 1/8 teaspoon ground hot red pepper (cayenne)
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- 1 cup vegetable oil
Instructions:
This quick mayonnaise is delicious with chicken, turkey, and shrimp salad.
- Blend the eggs, mustard, lemon juice, basil, dill, parsley, cayenne, black pepper, and salt in a food processor for about 1 minute or until reduced to a paste.
- With the motor running, slowly drizzle the oil down the feed tube, then continue processing until the mayonnaise is thick.
- Transfer the mayonnaise to a small nonreactive bowl, cover, and store in the refrigerator for up to three days.