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1
Place the egg, lemon juice, and onion into the workbowl of a food processor and puree.
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2
With the motor running, slowly add 1/2 the oil.
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3
Then add the hot sauce, pepper, and salt.
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4
Stop the motor, scrape the sides of the bowl with a rubber spatula, and with the motor running again, slowly add the remaining oil.
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5
Taste and adjust salt.
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6
Store, covered, in the refrigerator for 1 week.
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7
*RAW EGG WARNING
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8
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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9
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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10
Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.
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11
Place eggs in a saucepan and cover with cold water.
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12
Bring to a boil.
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13
Reduce to slow simmer and cook for 10 minutes.
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14
Remove from heat and chill in ice-bath or under running cold water.
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15
Peel and dice.
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16
Place lettuce in bowl.
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17
Add * of bacon, * of eggs.
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18
* of croutons and 2 cups Creole Mayonnaise.
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19
Mix well.
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20
Season to taste.
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21
Divide salad onto 4 plates.
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22
Garnish with remaining bacon, eggs and crouton.
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23
Add shaved Gruyere to top of salad
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24
Mix all the herbs in butter.
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25
Pour butter over croutons.
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26
Season with salt and pepper.
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27
Bake in 200 degree oven for 2 hours.
