Ingredients:
• 2 tsp. Amora Dijon Mustard
• 1/4 c. Blood Orange Oil, or more to taste
• 2 whole large pasteurized eggs
• 4 tsp. lemon juice
• 1/4 tsp kosher salt
• 1/2 tsp. sugar
• 1 1/4 c. Nocellara EVOO
• 1 Tbs. fresh tarragon, chopped
• 1/2 tsp. ground fennel seed
Preparation: Place the whole eggs, lemon juice, salt, sugar and mustard in a food processor, and pro- cess to blend. With the processor on, first add the Blood Orange oil in a very slow, steady stream (as ckise ti drop by drop as possible). After all the Blood Orange oil is used, continue with the Nocellara EVOO until the mixture thickens. After this, the oil can be added a little faster. Use only as much oil as needed to get the mayonnaise to thicken to your preference. Pulse in the chopped tarragon and ground fennel seed. Adjust seasonings, and store in the refrigerator. Try mayonnaise in tuna fish or rubbed on salmon before grilling.
