Scallion Mayonnaise

I suspect that most people have never made mayonnaise from scratch.  I bet the odds are even less that most have not used potatoes in their mayonnaise.  I use this recipe in many ways but one of my favorites is to drizzle it over a salad of bitter greens tossed in balsamic vinaigrette with crispy fried calamari.  The combination of the acidic vinaigrette, the crispy savory calamari and the rich cooling of the mayo makes for a great day.

In case your wondering, the potato in this recipe helps to hold the emulsification of the mayo...its an old kitchen trick.  I use this method when I want to keep the consistency and not have to worry about my mayo separating.  By all means, you can omit the potato if you wish...doesn't really matter too much.

• 1/4 bunch of flat leaf parsley
• 1 bunch of scallions, diced
• 1 1/2 cup of canola oil
• 1oz of roasted garlic
• 3 egg yolks, I like to use pasteurized yolks for safety reasons if feeding this to a group
• 1 each lemon juice
• 1/2 of a medium Yukon Gold potato, cooked, chilled, then peeled
• salt and freshly ground pepper

Using a blender, blend the parsley, scallions and oil to a fine puree.  In a food processor, puree the egg yolks, potato, garlic and a tablespoon or so of water until pureed.  Add the lemon juice then drizzle the scallion oil into the processor bowl and puree until well combined and relatively smooth.  Chill for service.