Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
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  • 5 star values: 0

Dried morel mushrooms add meaty flavor to this mayonnaise. You can substitute your favorite dried mushrooms, if necessary.

James Peterson
Recipe by Cooking Light April 2009

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

82 calories; fat 8.8g; saturated fat 0.8g; mono fat 5.1g; poly fat 2.6g; protein 0.4g; carbohydrates 0.5g; fiber 0g; cholesterol 20mg; iron 0.2mg; sodium 31mg; calcium 2mg.
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