Morel Mayonnaise

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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  1. 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. 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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