Best Emerils Cilantro Mayonnaise Recipes

CILANTRO LIME MAYO

Cilantro Lime Mayo image

Provided by Food Network

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

4 tablespoons fresh lime juice
1 garlic clove, peeled
1/2 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Dijon mustard
1 cup fresh cilantro leaves
1 cup mayonnaise
Salt and freshly ground black pepper

Steps:

Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.

CILANTRO MAYONNAISE - SOUTH BEACH DIET

Cilantro Mayonnaise - South Beach Diet image

From the South Beach Diet book. You can use this as a dip or salad dressing. It's great on lettuce wraps, and as a condiment for chicken or fish. Very good with salmon. It's also very fast and easy to prepare. NOTE to you South Beach Dieters - this is right out of the book. You can use reduced fat, but not fat-free mayo. Fat-free has too much sugar.

Provided by papergoddess

Categories Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 5

Ingredients

3/4 cup reduced-fat mayonnaise
3/4 cup loosely packed cilantro leaf
1 tablespoon fresh lime juice
1 teaspoon light soy sauce
1 garlic clove

Steps:

Put all ingredients in a blender.
Blend until smooth.
Store in the refrigerator.

Nutrition Facts : Calories 820.9, Fat 79.1, SaturatedFat 12, Cholesterol 84, Sodium 2370.3, Carbohydrate 24.4, Fiber 0.9, Sugar 10.7, Protein 3

EMERIL'S CILANTRO MAYONNAISE

Emeril's Cilantro Mayonnaise image

Homemade mayonnaise is ready in a snap when you use the blender. Cilantro, garlic, and lime juice kick it up a notch.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 large egg, room temperature
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/4 cup chopped fresh cilantro leaves
1 cup vegetable oil
2 tablespoons freshly squeezed lime juice, plus more to taste
1/2 teaspoon salt
1/4 teaspoon fresh cracked white pepper

Steps:

Put the egg, garlic, mustard, and cilantro in a blender. Cover and puree until smooth. Slowly drizzle in 1/2 cup oil through the feed tube in the top of the blender in a slow but steady stream until mixture begins to emulsify. Add lime juice and continue drizzling in remaining oil. Turn the blender off, add salt and pepper, and pulse to incorporate. Add additional lime juice to taste. Refrigerate if not using immediately.

CILANTRO TEQUILA MARINATED FLANK STEAK WITH CHIPOTLE MAYO

Cilantro Tequila Marinated Flank Steak With Chipotle Mayo image

Serve on tortillas with the guacamole and the chipotle mayonnaise. From foodnetwork.com, Emeril Lagasse. Marinating time included in prep time. This is the best steak for burritos ever!! It's the fancy 5 star burrito. And even the chipotle mayo alone is great!

Provided by Kitty Kat Cook

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 28

Ingredients

2 cups fresh cilantro leaves
5 garlic cloves, peeled and thinly sliced
1 shallot, roughly chopped
1 serrano pepper, seeded and roughly chopped
2 teaspoons cumin
1/2 cup fresh lime juice (about the juice of 4 limes)
1/4 cup olive oil, plus
2 tablespoons olive oil
1/4 cup tequila
1 (1 1/2-2 lb) flank steaks
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon fresh ground black pepper
1 green bell pepper, sliced into 1/4-inch strips
1 red bell pepper, sliced into 1/4-inch strips
1 yellow bell pepper, sliced into 1/4-inch strips
8 flour tortillas
4 Hass avocadoes, peeled and mashed
2 limes, juice of
1/4 cup finely chopped red onion
2 jalapeno peppers, seeded and minced
3 garlic cloves, minced
salt, to taste
1 cup mayonnaise
2 garlic cloves, pressed
1 chipotle chile in adobo
1 teaspoon lemon juice (the juice of half a lime) or 1 teaspoon lime juice (the juice of half a lime)
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano

Steps:

In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, cumin, lime juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak. Allow to marinate at room temperature for 45 minutes.
Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag. Remove the steak from the marinade and scrape off any excess marinade. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on the grill and cook for 4-15 mins on each side (depending on how done you would like it). Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.
Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the peppers are softened and well caramelized, about 4 to 5 minutes.
Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.
For the guacamole:.
Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.
Yield: about 1 1/2 cups.
For the Chipotle Mayo:.
Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
Yield: about 1 cup.