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Sorrel And Lettuce Mayonnaise

Chef.at.Home's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Interest: 
Healthy

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