Herb Mayonnaise and Herb Nage

Ingredients

1 egg*
2 teaspoons chopped garlic
1 tablespoon Creole mustard
Juice of one fresh lemon
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

Instructions

In a food processor, fitted with a metal blade, combine the egg, garlic, mustard, and lemon juice. Process until smooth. Season with salt and pepper. With the machine running, slowly add the oil in a steady stream, until an emulsion forms. Season with salt and pepper. Place the mayonnaise in a mixing bowl. Fold in the chopped herbs. Cover and refrigerate for 2 hours before serving. Serve the mayonnaise as a dipping sauce for fried seafood or a spread for sandwiches.

Yield: about 1 1/2 cups

*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."