Herb Mayonnaise and Herb Nage

• 1 egg*
• 2 teaspoons chopped garlic
• 1 tablespoon Creole mustard
• 1 lemon, juiced
• Salt
• Freshly ground black pepper
• 1 cup olive oil
• 2 teaspoons chopped tarragon
• 2 teaspoons chopped parsley
• 2 teaspoons chopped dill
• 2 teaspoons chopped basil

1. In a food processor, fitted with a metal blade, combine the egg, garlic, mustard, lemon and lemon juice.
2. Process until smooth.
3. Season with salt and pepper.
4. With the machine running, slowly add the oil in a steady stream, until an emulsion forms.
5. Season with salt and pepper.
6. Place the mayonnaise in a mixing bowl.
7. Fold in the chopped herbs.
8. Cover and refrigerate for 2 hours before serving.
9. Serve the mayonnaise as a dipping sauce for fried seafood or a spread for sandwiches.
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, garlic, creole mustard, lemon, salt, freshly ground black pepper, olive oil, tarragon, parsley, dill, basil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/herb-mayonnaise-and-herb-nage-recipe.html (may not work)