Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Basic Beef Stock 1 ts Dry mustard
2 tb Unsalted butter 1 ts Cayenne -- ground
3 tb Onion -- finely chopped 2 ts Sugar
3 tb Celery -- finely chopped 1 ts Salt
2 ts Garlic -- minced 1 Egg
1 Bay leaf 2 c Vegetable oil (in all)
1 ts White pepper

Reduce the stock in a saucepan over high heat to 1/4 cup. Set aside.
In a 1-quart saucepan melt the butter over high heat. Add the
onions, celery, garlic and bay leaf; saute for about one minute,
stirring frequently. Stir in the white pepper, mustard and cayenne;
cook and stir about one minute. Reduce heat to medium-low and add the
sugar and salt. Continue cooking about 2 minutes, stirring often.
Cool 10 minutes and remove bay leaf.

In a food processor or blender, beat the egg about 30 seconds. Add
the vegetable mixture and blend about 15 seconds. With the machine
running, gradually add 1 1/3 cups of the oil in a thin, steady
stream, then in the same manner add the stock, then the remaining 2/3
cup oil. Blend about 30 seconds more, pushing the sides down with a
rubber spatula.

Refrigerate for at least 30 minutes before serving.

Recipe By : P. Prudhomme's Louisiana Kitchen

From: Bright Larkin Date: 04-10-95 (11) Cooking

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