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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dried morel mushrooms add meaty flavor to this mayonnaise. You can substitute your favorite dried mushrooms, if necessary. Ingredients:
1 teaspoon fresh lemon juice |
1/2 teaspoon dijon mustard |
2 large pasteurized egg yolks |
3/4 cup canola oil |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1/2 ounce dried morel mushrooms |
1/2 cup boiling water |
Directions:
1. Combine lemon juice, mustard, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add oil, about 1 tablespoon at a time, stirring with a whisk until each addition is incorporated and mixture is thick. Stir in salt and pepper.
2. Combine 1/2 ounce dried morel mushrooms and 1/2 cup boiling water in a small bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving solids and liquid. Strain reserved liquid through a fine sieve over a small saucepan; bring liquid to a boil. Cook until reduced to 1 tablespoon (about 5 minutes); cool completely. Finely chop mushrooms. Stir reduced liquid and mushrooms into mayonnaise mixture. Cover and chill at least 4 hours.
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