Sorrel And Lettuce Mayonnaise
|Shredded iceberg lettuce||1⁄2 Cup (8 tbs)|
|Shredded sorrel||1⁄2 Cup (8 tbs) (Small Leaves)|
|Egg||1 (At Room Temperature)|
|Mustard powder||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Olive oil||1 1⁄4 Cup (20 tbs)|
Cook the lettuce and sorrel with 3 tablespoons water for about 4 minutes until the sorrel has wilted.
The lettuce will remain quite crisp.
Drain well, season and cool.
Blend the egg with the mustard powder and lemon juice in a blender or food processor.
With the motor running, pour in the oil in a slow steady stream.
Transfer to a bowl and season.
Fold in the sorrel and lettuce.