Best Fresh Mayonnaise Recipes

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
• Heat a grill to high.
• Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
• Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE

Steps:

• Coat pan with 2 teaspoons peanut oil.
• Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
• Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
• Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

TOSSED FRESH FRUIT SALAD WITH ORANGE MAYONNAISE DRESSING

Steps:

• For salad:
• Cut melon in half, remove seeds, and scoop flesh into balls with ball cutter or teaspoon; chill. Slice off pineapple top; cut pineapple into eighths lengthwise. Place rind side down on cutting board. Cut meat from rind with sharp knife, following curve of fruit. Remove any remaining eyes with point of knife; cut off core. Cube and chill pineapple. Wash, hull and chill strawberries. Pare oranges with sharp knife, cutting completely through white portion; remove sections one at a time cutting down along one side of section and gently lifting other side away from membrane with knife; chill. Wash greens; crisp in refrigerator.
• Meanwhile, make dressing:
• Gradually stir corn syrup into mayonnaise. Mix in orange juice and onion. Makes 1 1/4 cups.
• To serve:
• Just before serving, tear greens into bite-size pieces in salad bowl. Add fruit; toss with dressing.

CLAMS ON THE HALF SHELL WITH FRESH MAYONNAISE

Steps:

• Serve one teaspoon mayonnaise on top of chilled clams on the half shell.
• For variations, add 1 tablespoon of any of the following ingredients: roasted garlic, basil chiffonade, chopped chipotle peppers, finely diced roasted red peppers, or prepared horseradish to one cup of mayonnaise.
• In a bowl, combine lemon juice and champagne vinegar.
• In a separate glass bowl, whisk together egg yolk and dry ingredients.
• Add half of the lemon juice mixture to the dry ingredients. Mix well before adding any oil. Begin adding oil, a little at a time, until it is incorporated into the emulsion. The color should lighten once 1/4 of the oil is emulsified. Then add the oil in a slow constant stream, whisking continuously. After 3/4 of the oil is incorporated, add the rest of the lemon juice mixture.
• Continue to whisk until all of the oil is incorporated. Leave at room temperature for 1 hour. Refrigerate, covered, for up to 1 week.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. 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.

FRESH DILL AND LEMON MAYONNAISE

Steps:

• Add dill, lemon zest and lemon juice to taste to mayonnaise. Mix well.
• Good with eggs and most vegetables, especially new potatoes. Great over fish too!

MARINATED FRESH TUNA WITH GREEN BEANS, PICKLED PEPPERS, GARLIC, AND MAYONNAISE

Steps:

• Season the tuna generously with salt and pepper. Add the vegetable oil to a large cast-iron skillet placed over high heat. Add the tuna and sear on one side only until the steak is cooked halfway through (cook it less if you prefer your tuna rare or more if you prefer it well done). Remove from the heat and set aside, seared side down.
• In a small bowl, combine the peppers, shallot, olive oil, basil, vinegar, olives, 1/2 teaspoon of salt, and pepper to taste and mix well.
• With the seared side down, cut the tuna into 1/4-inch slices. Transfer the tuna to a rimmed plate and cover with the marinade. Refrigerate for 30 minutes, basting the fish every few minutes with any marinade that gathers on the bottom of the plate.
• Submerge the beans in a pot of boiling water and cook for 5 minutes. Remove from the heat and drain. Using your hands, split the beans in half lengthwise and set aside.
• Grill the bread on one side only. Lightly rub the garlic on the grilled side of 4 slices and top with the marinated tuna, followed by the beans. Spread the toasted side of the top halves with the mayonnaise. Close the sandwiches, cut into halves, and serve.

POMMES FRITES (FRENCH FRIES) WITH FRESH MAYONNAISE

Steps:

• Potato Preparation: Fill a large heavy pot with enough oil to reach halfway up the pot being mindful not to overfill the pot. You don't want oil to overflow from the pot when you're cooking the fries. Attach the thermometer to the side of the pan. Heat oil over medium heat until it reaches 325 degrees F. Meanwhile, fill a large bowl with water. Square off the potatoes and cut them into sticks about 1/4-inch thick and the length of the potato. Place sticks in the water. Drain potatoes and dry well with VIVA® towels. This will prevent splattering of hot oil. Working in batches, add a handful of potatoes to the preheated oil. Fry for 5 to 6 minutes giving the potatoes a chance to cook on the inside without developing much color on the outside. Remove to a VIVA® towel lined plate. Bring the oil back up to 325 degrees F before adding the next batch. Repeat until all batches are complete. Let fries cool completely. Meanwhile, bring oil up to 375 degrees F. Add potatoes to oil again in batches until nicely golden, about 1 minute. Remove to a VIVA® towel lined plate and salt immediately while they're piping hot. Mayonnaise Preparation: In a medium clean bowl, whisk together the egg yolk, mustard, lemon juice, vinegar and salt and pepper. Slowly whisk in the oil, a little at a time at first until the mixture begins to emulsify then whisk in the rest of the oil in a steady, but slow stream. Taste and adjust acidity with more lemon juice or vinegar, if needed and season with more salt and pepper if needed. Refrigerate for up to a day. Presentation Tip: To serve the fries Belgian-style, twist a decorative VIVA® towel inside a small vessel to form a cone shape. Crumble up a VIVA® Choose-A-Size towel and place inside the bottom of the cone to absorb any excess oil. Fill with French fries.

FRESH SALMON BURGERS WITH TARRAGON MAYONNAISE

Steps:

• To make burgers:
• Combine first 9 ingredients in medium bowl. Add 3 tablespoons mayonnaise and mix well. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Mix breadcrumbs into salmon mixture. Form into four 1-inch-thick patties. Melt butter in heavy large skillet over medium-high heat. Add salmon patties; cook until just firm to touch and brown and crusty, about 3 minutes per side.
• To assemble:
• Place 1 slice of toast on each of 4 plates. Top each with burger. Spread burgers generously with mayonnaise. Top each with tomato slice, 2 radicchio leaves and second toast slice. Serve immediately, passing remaining mayonnaise separately.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving. Heat a grill to high. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds. Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.Heat a grill to high. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds. Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
• Recipe courtesy Bobby Flay

MAYONNAISE WITH FRESH HERBS

Steps:

• Combine the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl.
• Add the oil in a thin stream while beating vigorously with a wire whisk. When the mixture is thick and smooth, stir in the scallions, chives, parsley, basil, tarragon and garlic and blend well.

FRESH HERB MAYONNAISE

Steps:

• Stir all ingredients together.
• Top a simple salad, perhaps with boiled new potatoes, sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables.
• Enjoy!

FRESH MAYONNAISE

Steps:

• Put first six ingredients in blender.
• Cover and switch the motor for just a few seconds.
• Uncover and add salad oil gradually while the motor is running.
• Blend until very thick and smooth.

FRESH MAYONNAISE (PURE AND ALL NATURAL)

Steps:

• Mix egg, lemon juice (or vinegar), mustard, salt and sugar along with the pepper, together in an electric mixer bowl.
• Gradually add the olive oil.
• Blend well.
• Refrigerate for at least 30 minutes.