Mushroom Mayonnaise

By á-174942

Ingredients

• 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*

Details

Servings 2

Preparation

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.