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