… as is this green mayonnaise. Once you taste it, you will make it again and again … I promise.
When you need to add a little zip to your next salad dressing, a sandwich and even a vegetable dish, this zesty mayonnaise is perfect. A little hot and spicy, it will make everything taste better, especially great in potato salads and yet better with seafood.
The recipe contains raw eggs and if you are concerned about the safety of consuming raw eggs, use pasteurized eggs in the shell or pasteurized liquid whole eggs instead. By using pasteurized eggs, this mayonnaise will keep for 2 weeks in the refrigerator. By using whole eggs yolks as in the recipe, it will keep for 5 days if covered in the refrigerator.
makes 1 cup
1/2 cup green onions, finely chopped
2 egg yolks at room temperature (or 1/4 cup pasteurized eggs)
1 tablespoon freshly squeezed lemon juice
1 teaspoon sea salt
1/2 teaspoon mustard seed
1 garlic clove
1/8 to 1/4 teaspoon Tabasco sauce
1 cup olive oil
Combine everything but the oil in a blender and blend for a full 2 minutes, any less and the yolks will not emulsify correctly when the oil is incorporated. With the motor running, slowly drizzle the oil in a steady thin stream into the feed tube until it is incorporated into the mayonnaise. Scrape down the sides and bottom to make sure all residue is collected, replace lid and blend another 30 seconds. Store in the refrigerator covered.