| Mayonnaise | Serves |
| Put mustard, yolk and vinegar in bowl and start beating w whisk (or use food processor). Gradually add oil, beating constantly and rapidly w whisk. Add salt and pepper. Makes 2 c |
| Mustard | 1 | T Dijon |
| Egg Yolks | 1 |
| Vinegar | 2 | T white wine |
| Vegetable Oil | 2 | c |
| Mayonnaise, Garlic | Serves |
| Preheat broiler to high. Broil garlic cloves until tender, peel and mash. Add paste, vermouth and horseradish to mayo. Stir in cream and blend well. |
| Garlic | 4 | cloves |
| Wine, Vermouth | 2 | T dry |
| Horseradish | 2 | T |
| Mayonnaise | 0.75 | c homemade |
| Heavy Cream | 1 | T |
| Mayonnaise, Herb | Serves |
| In food processor combine egg, garlic, mustard, and lemon juice. Process till smooth. Season with salt and pepper. With machine running, slowly add the oil in a steady stream until emulsified. Season w salt and pepper. Place in mixing bowl. Fold in chopped herbs. Cover and refrigerate 2 hours. |
| Egg | 1 |
| Garlic | 2 | T chopped |
| Mustard | 1 | T |
| Lemon Juice, Fresh | from 1 lemon |
| Salt |
| Pepper |
| Olive Oil | 1 | c |
| Tarragon | 2 | tsp chopped |
| Parsley | 2 | tsp chopped |
| Dill | 2 | tsp chopped |
| Basil | 2 | tsp chopped |
| Melon w Feta, Red Onion & Pine Nuts | Serves | 8 |
| Heat oil and cook onions until just softened. Cool. Peel and seed melons and cut not chunks (or balls). Toss w mint, lime juice and pepper. Top w onions, feta and pine nuts. Just before serving, toss mix to combine. |
| Vegetable Oil | 1 | T |
| Onion | 2 | red, sliced 1/4" |
| Melon, Cantaloupe | 2 |
| Melon, Honeydew | 1 |
| Mint | 0.25 | c fresh |
| Lime Juice | 1 | T |
| Cheese, Feta | 4 | oz crumbled |
| Nuts, Pine | 0.25 | c toasted |
| Oyster Salad | Serves | 4 |
| Season oysters w Creole seasoning. In mixing bowl, combine flour and cornmeal. In large skillet, heat oil. Dredge oysters in flour, coating completely. Shake off excess and carefully lay in hot oil. Fry until golden, about 1.5 min per side. Remove and drain on paper towels. Season. And set aside. Toss greens w Pernod Buttermilk Dressing. Mound in center of plates. Arrange oysters around greens. Sprinkle top w Parmesan. |
| Cheese, Parmesan | 0.25 | c |
| Oysters | 2 | doz, shucked |
| Flour | 1 | c |
| Cornmeal | 1 | c |
| Vegetable Oil | 0.5 | c |
| Greens | 4 | c assorted |
| Creole Seasoning |
| Oyster, Smoked & Potato Salad w Arugula | Serves | 2 |
| Boil potatoes in salted water to cover by I inch for 12-15 min, until just tender, then drain. When potatoes are cool enough to handle, slice 1/2" thick. Toss with remaining ingredients except greens. Serve salad over greens. |
| Potato | 0.75 | lb small red |
| Celery | 1 | rib, thinly sliced |
| Onion | 0.25 | red, thinly sliced |
| Olive Oil | 2 | T |
| Lemon Juice, Fresh | 2 | T |
| Oysters | 3.75 | oz can smoked, drained |
| Parsley | 2 | T coarsely chopped |
| Greens | 2 | c arugula or Bibb leaves |