Recipe - Herb Infused Grilled Red Potatoes

1 Egg
2 teaspoon Chopped garlic
1 tablespoon Creole mustard
Juice of one fresh lemon
Salt; to taste
Freshlyground black pepper;
to taste
1 cup Olive oil
2 teaspoon Chopped tarragon
2 teaspoon Chopped parsley
2 teaspoon Chopped dill
2 teaspoon Chopped basil

In a food processor, fitted with a metal blade, combine the egg, garlic,
mustard, lemon and lemon juice. Process until smooth. Season with salt and
pepper. With the machine running, slowly add the oil in a steady stream,
until an emulsion forms. Season with salt and pepper. Place the mayonnaise
in a mixing bowl. Fold in the chopped herbs. Cover and refrigerate for 2
hours before serving. Serve the mayonnaise as a dipping sauce for fried
seafood or a spread for sandwiches. This recipe yields about 1 One half cups.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1B54 broadcast 07071998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07271998

Recipe by: Emeril Lagasse

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