Tomatillo-Scallion Mayonnaise

• 2 egg yolks*
• 1 teaspoon red wine vinegar
• 1/2 lemon, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of Tabasco
• Dash of Worcestershire sauce
• 1 cup vegetable oil
• 2 bunches scallions, white and part of green, sliced
• 1 cup sour cream
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound tomatillos, husked, washed and chopped

1. In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire.
2. Blend with a whisk.
3. Gradually add oil, a drop at a time, whisking constantly.
4. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously.
5. Adjust seasonings and store in refrigerator as long as 4 days.
6. In a blender, combine scallions, sour cream, and lemon juice.
7. Pulse a few times to combine, then puree until smooth.
8. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise.
9. Blend just to combine.
10. *RAW EGG WARNING
11. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
12. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

egg yolks, red wine vinegar, lemon, salt, freshly ground black pepper, worcestershire sauce, vegetable oil, bunches scallions, sour cream, lemon juice, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/tomatillo-scallion-mayonnaise-recipe.html (may not work)