Tomatillo Scallion Mayonnaise
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Tomatillo Scallion Mayonnaise
  Tomatillo    Mayonnaise  
Last updated 6/12/2012 12:58:25 AM. Recipe ID 21185. Report a problem with this recipe.
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      Title: Tomatillo scallion mayonnaise
 Categories: Toohot, Hot
      Yield: 6 Servings
      2    Egg yolks. (see note below)
      1 ts Red wine vinegar
           Juice of 1/2 lemon
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
        ds Tabasco
        ds Worcestershire sauce
      1 c  Vegetable oil
      2 bn Scallions, white and part of
           Green, sliced
      1 c  Sour cream
      1 tb Fresh lemon juice
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
    1/2 lb Tomatillos, husked, washed
           And chopped
  In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper,
  Tabasco, and Worcestershire.  Blend with a whisk.  Gradually add oil,
  a drop at a time, whisking constantly.  As mixture begins to thicken
  and looks like mayonnaise, you can add oil more generously. Adjust
  seasonings and store in refrigerator as long as 4 days.
  In a blender, combine scallions, sour cream, and lemon juice.  Pulse
  a few times to combine, then puree until smooth.  Add salt, pepper,
  tomatillos and 1/2 cup of the Mayonnaise.  Blend just to combine.
  The American Egg Board states:  "There have been warnings against
  consuming raw or lightly cooked eggs on the grounds that the egg may
  be contaminated with Salmonella, a bacteria responsible for a type of
  food poisoning....Healthy people need to remember that there is a
  very small risk and treat eggs and other raw animal foods
  accordingly. Use only properly refrigerated, clean, sound-shelled,
  fresh, grade AA or A eggs. Avoid mixing yolks and whites with the

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Recipe ID 21185 (Apr 03, 2005)

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