Kevin Summers/Getty Images
READ MORE ABOUT:
Originally appearing in Emeril's New New Orleans Cooking, William Morrow Publishers, 1993
3/4 cup chopped green onions
1/2 cup fresh parsley sprigs
1 tablespoon chopped shallots
1 tablespoon chopped garlic
2 large eggs
1 teaspoon salt
6 turns freshly ground black pepper
1 1/2 cups olive oil
Place the green onions, parsley, shallots, and garlic in a food processor or blender and purée. Add the eggs, salt, and pepper, and continue to process. With the machine running, stream in the olive oil slowly until it's thoroughly incorporated. Serve immediately.
Yield: about 2 1/4 cups
-
- {}
