One Good Recipe: Herby Green Mayonnaise

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HERBY GREEN MAYONNAISE

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A tomato sandwich is like Thanksgiving dinner. Make all the sides and special dishes you like, but don’t mess with the one constant and non-negotiable highlight: A roasted turkey with gravy.

I feel the same way about a tomato sandwich with herb mayonnaise.

I love a BLT, for sure, but nothing satisfies like the most basic of sandwiches -- in this case, an open-face tomato sandwich. Cut one thick slice of good bread, toast it, cool just a bit, slather with herb mayonnaise, top with a thick slice of tomato and salt and pepper to taste. Eat and repeat. Apply napkin.

I prefer to make mayonnaise in the blender, but a food processor is fine. The occasional scallion subs for the garlic and a few leaves of basil are good. Tarragon is wonderful if you happen to grow it; if not, no big deal. The mayo is a pale green contrast to the red tomato and fragrant with herbs.

-- Marlene Parrish (marleneparrish@icloud.com)

1/2 small clove garlic

1 tablespoon snipped fresh dill

1 tablespoon snipped chives

1 tablespoon snipped parsley

1 tablespoon snipped fresh tarragon

1 large egg

1/2 teaspoon sat

1 teaspoon dry mustard

2 tablespoons wine vinegar

1/4 cup olive oil

3/4 cup vegetable salad oil

Put everything EXCEPT the 3/4 cup salad oil into the container of a blender. Cover and turn motor on low speed. Immediately remove cover and add the salad oil in a steady stream. Turn off the motor when the last drop of oil has been added and the mixture is fluffy and emulsified. Transfer the contents of the blender to a container and refrigerate for at least an hour.

Makes 1 1/4 cups. 

-- Marlene Parrish


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