Viennese Chive Chantilly Mayonnaise

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By: Andrew Chase

Ingredients

1 egg

1 egg yolk

1 tsp (5 mL) tarragon or white wine vinegar

1 tsp (5 mL) lemon juice

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) dry mustard

Pinch white pepper

1 cup (250 mL) extra-virgin olive oil

2 tbsp (30 mL) cool chicken stock (reserved from Poached Chicken Salad with Viennese Chive Chantilly Mayonnaise)

1/2 cup (125 mL) whipping cream

1/3 cup (75 mL) finely chopped chives

Preparation

In blender, blend together egg, yolk, vinegar, lemon juice, salt, mustard and white pepper until smooth. Through top, with motor running on low speed, add ¼ cup (60 mL) of the oil drop by drop. In thin stream, pour in remaining oil until mayonnaise is thick and emulsified. Scrape into bowl; refrigerate until chilled. (Make-ahead: Cover and refrigerate for up to 2 days.)

Stir in stock. Whip cream and fold into mayonnaise mixture with chives.

Tip: Have all ingredients, except cream, which should be chilled, at room temperature. You can use 1/3 cup (75 mL) pasteurized liquid egg instead of egg and yolk. Or you can substitute store-bought mayonnaise: omit egg, yolk, salt and white pepper. Substitute ¾ cup (175 mL) mayonnaise mixed with ½ tsp (2 mL) each tarragon vinegar and lemon juice, ¼ tsp (1 mL) dry mustard and ¼ cup (60 mL) extra-virgin olive oil. Stir in stock and continue with recipe.

Serving(s): 2 cups (500 mL)

Nutritional Information
Per 2 tbsp (30 mL) serving: about
Calories	152
Protein	1 g
Fat (total)	17 g
Sat. Fat	4 g
Cholesterol	34 mg
Sodium	83 mg
Calcium	1 % RDI
Iron	1 % RDI
Vitamin A	4 % RDI
Vitamin C	2 % RDI
Folate	2 % RDI

Also in this menu:

Viennese cuisine for Mom

Source

Homemakers Magazine: May 2005

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