Very bland I made this to put on a turkey burger and it did nothing to enhance the flavor. The mushrooms were ust rubbery and tasteless. Not worth the money you spend on the dried mushrooms.
Dried morel mushrooms add meaty flavor to this mayonnaise. You can substitute your favorite dried mushrooms, if necessary.
Yield: 1 1/4 cups (serving size: about 1 tablespoon)
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Amount per serving
- Calories: 82
- Fat: 8.8g
- Saturated fat: 0.8g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 2.6g
- Protein: 0.4g
- Carbohydrate: 0.5g
- Fiber: 0.0g
- Cholesterol: 20mg
- Iron: 0.2mg
- Sodium: 31mg
- Calcium: 2mg
- 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
- 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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