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1 Large egg
Juice of one lemon
1 ts Dijon mustard
1/3 c Chopped basil
1 ts Minced garlic
2 tb Chopped green onions
Salt and black pepper
1 c Olive oil
In a food processor, combine all the ingredients together, except for the
olive oil. Puree the mixture for 15 minutes. While the processor is
running, slowly stream in the olive oil. When all the oil is incorporated,
turn the machine off and scrape down the sides of the bowl. Continue
processing until the mayonnaise is thick. Season with salt and pepper.
Remove the mayonnaise and refrigerate for 30 minutes. Spoon the mayonnaise
in the center of the plate and around the rim. Mound the chips in the
center of the sauce. Lay the fish directly on top of the fish. Garnish with
the grilled green onions, parsley, and peppers.
Yield: about 1 cup
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