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Morel Mayonnaise

Yield 1 1/4 cups (serving size: about 1 tablespoon)
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

Nutrition Information

  • calories 82
  • fat 8.8 g
  • satfat 0.8 g
  • monofat 5.1 g
  • polyfat 2.6 g
  • protein 0.4 g
  • carbohydrate 0.5 g
  • fiber 0.0 g
  • cholesterol 20 mg
  • iron 0.2 mg
  • sodium 31 mg
  • calcium 2 mg

How to Make It

  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.