Garlic Mayo:

  • 3 Egg yolks
  • 1 tsp Dijon mustard
  • 1 small clove garlic, peeled
  • ¼ tsp. Cayenne pepper
  • 2 Tb lemon juice
  • 1 c. olive oil
  • salt and pepper
  1. Combine egg yolks, mustard, garlic clove, cayenne and lemon juice in a food processor. Start the processor and add a stream of oil to the mix as it processes. The mayonnaise will come together and thicken suddenly.
  2. If the mixture is too thick, add a little warm water to thin it. Add salt and pepper to taste. Keeps for 1 week in the fridge

Send in the greens!

  • ¼ c garlic mayo
  • 1 bu. Mustard greens, stemmed and chopped.
  • Ground black pepper
  1. 1. Rinse and dry the mustard greens. Slice away the stems and spines. Cut into ribbons 1” wide.
  2. In a large bowl, toss the mustard greens with a little of the mayo. Continue to add the mayo slowly until you reach the desired consistency: Well coated but not soggy. Add the
    black pepper to taste

From July 17, 2009 Fox & Fawn Farm Newsletter

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s