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Mushroom Mayonnaise


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  • 2 eggs room temperature
  • 1 teaspoon salt
  • 1 teaspoon Dijon-style mustard (or 1/2 tspn dry mustard)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sherry wine vinegar
  • 1 cup mild-flavored vegetable oil
  • 1/4 pound mushrooms*


Servings 2


Step 1

* Alternate Mushrooms: Common Store Mushroom, Black Chanterelle

Combine the eggs, salt, and mustard in a food processor or blender and blend for 10 seconds. Add the lemon juice and vinegar and blend for 10 more seconds. Add the oil in a slow stream, alternating with the mushrooms, one at a time. Refrigerate.

This recipe yields 2 cups.

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