Sorrel Mayonnaise

Name: Sorrel Mayonnaise
Yield: 1½ cups
Ingredients: Freshly ground black pepper, to taste; 1 cup vegetable oil; 2 tablespoons tarragon-flavored vinegar; ½ teaspoon salt; 3 ounces fresh sorrel, washed, trimmed, and coarsely chopped (about 1 cup packed leaves); 2 tablespoons fresh tarragon leaves; 2 egg yolks

Preparation info

1½ cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Lemony tart sorrel combined with the flavor of tarragon balance well in a lovely mayonnaise that is wonderful with crudités.

Ingredients

2 egg yolks
3 ounces fresh sorrel, washed, trimmed, and coarsely chopped (about 1 cup

Starter
Vegetarian
Gluten-free

Method

Place the egg yolks in the container of a food processor and add the sorrel, tarragon, vinegar, salt, and pepper. Process until thick and smooth. With the motor running, slowly add the oil in a very thin stream through the feed tube, blending until incorporated. Transfer to a bowl, cover, and refrigerate. This mayonnaise will keep for 2 days.