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1 lg 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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