HERB MAYONNAISE
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This quick-and-easy version is flavored with herbs of your choice.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 6
Steps:
- Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
- Add mustard and lemon juice. Pulse ingredients until well combined.
- With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
PERFECT HERB MAYONNAISE
Steps:
- In a small bowl, sprinkle the gelatin over 2 tablespoons of cool water and let sit until absorbed, about 5 minutes. Put the bowl in a pan of hot water and stir to melt the gelatin.
- In a blender or food processor, combine the gelatin mixture, the egg and egg yolk, mustard, sugar, garlic, and herbs and process until smooth. With the machine running, add the oil in a slow steady stream (just drips at first, adding more rapidly once the mayonnaise begins to thicken) to make a very thick mayonnaise. Stop and add the lemon juice and vinegar once the mixture begins to thicken and then add the remaining oil, stopping just before it has thickened to your liking. It will thicken a bit more once it is chilled.
- Scrape into a small bowl, season with salt and pepper, and cover the surface with plastic wrap. Chill until ready to use. The mayonnaise will keep 3 or 4 days in the refrigerator, though the garlic flavor will intensify over time. Makes 2 cups.
BUTTERMILK HERB MAYO
Steps:
- Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
HERB MAYONNAISE (SAUCE FINES HERBES)
Provided by Craig Claiborne And Pierre Franey
Categories condiments
Time 5m
Yield 1 - 1 1/4 cups
Number Of Ingredients 11
Steps:
- Put the egg yolk, mustard, white-wine vinegar, parsley, tarragon, cornichons, capers and shallots in a mixing bowl.
- Start beating with a wire whisk while gradually adding the oil. Beat until thickened. Add salt and pepper.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 0 grams, TransFat 0 grams
LEMON-HERB MAYONNAISE
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Provided by Rick Martinez
Categories Bon Appétit Mayonnaise Sauce Summer Dip Herb Basil Tarragon Garlic Lemon
Yield Serves 8
Number Of Ingredients 6
Steps:
- Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper.
- Do Ahead
- Mayonnaise can be made 6 hours ahead. Cover and chill.
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