Best Theodore Kyriakous Mustard Mayonnaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSTARD MAYO



Mustard Mayo image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 5

1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1/3 cup sour cream
1/4 teaspoon kosher salt

Steps:

  • Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.

HOMEMADE MAYONNAISE



Homemade Mayonnaise image

Whip up this homemade mayonnaise as the base for a delicious chicken salad sandwich.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 1 cup

Number Of Ingredients 6

1 large egg yolk
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Coarse salt
White pepper
1 cup grapeseed, sunflower, or safflower oil

Steps:

  • By hand: Place egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl and whisk together until mixture is smooth and thoroughly combined. Add the oil: Start with one drop at a time and whisk constantly until mixture begins to thicken; add remaining teaspoon lemon juice, then pour in oil in a very slow, steady stream and continue whisking until oil is incorporated and sauce is thick and emulsified. Use immediately or refrigerate in an airtight container for up to 1 week.
  • Blender method: Combine egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in the jar of a blender or in a large glass measuring cup, if using a hand blender. Blend until smooth and thoroughly combined. Add oil, starting with one drop at a time, and blend constantly until mixture begins to thicken. Add remaining lemon juice while continuing to blend, and pour remaining oil in a slow and steady stream until oil is incorporated and mixture is thick and emulsified.

MUSTARD MAYONNAISE SAUCE



Mustard Mayonnaise Sauce image

A creamy mayonnaise with a kick. This is great served on steak sandwiches. We also like to serve it alongside crab cakes. Can be stored for 4 days in fridge.

Provided by sanzoe

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 14

Number Of Ingredients 4

1 ½ cups mayonnaise
3 tablespoons Dijon mustard
1 ½ teaspoons prepared horseradish
¾ teaspoon Worcestershire sauce

Steps:

  • Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

Nutrition Facts : Calories 173.1 calories, Carbohydrate 1.5 g, Cholesterol 9 mg, Fat 18.7 g, Protein 0.2 g, SaturatedFat 2.8 g, Sodium 218.9 mg, Sugar 0.3 g

OH SO EASY MUSTARD-MAYONNAISE SAUCE



Oh so Easy Mustard-Mayonnaise Sauce image

Perfect for dipping. Try it with crab cakes, steak sandwiches, chicken fingers, and fish. Will hold perfectly for 5 days. Yields 1 3/4C, so I am guessing on servings. It would depend on what you are using it for. I am basing servings on using it as a dip, not a condiment.

Provided by AshK5246

Categories     Sauces

Time 5m

Yield 1 3/4 Cups, 4-6 serving(s)

Number Of Ingredients 4

1 1/2 cups mayonnaise
3 tablespoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1 1/2 teaspoons prepared horseradish

Steps:

  • In a mixing bowl, stir everything together, then whisk until lightened and smooth.
  • Use immediately or transfer to a lidded container and refrigerate for up to 5 Days.

Nutrition Facts : Calories 720.8, Fat 51.9, SaturatedFat 5.7, Cholesterol 22.9, Sodium 7001.7, Carbohydrate 51.3, Fiber 18.6, Sugar 10.7, Protein 25.3

THEODORE KYRIAKOU'S MUSTARD MAYONNAISE



Theodore Kyriakou's Mustard Mayonnaise image

This tangy mayonnaise is from Greek chef and restaurateur Theodore Kyriakou's book 'Real Greek Food', which he co-authored with food writer Charles Campion. Theodore Kyriakou is widely considered to be the finest Greek chef in Britain. I am posting this recipe for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Sauces

Time 5m

Yield 1 jug

Number Of Ingredients 8

25 g dry English-style mustard (more if you want more punch, Coleman's Dry Mustard in the U.S. is not gluten-free)
1 tablespoon fresh lemon juice
3 medium eggs (2 separated, 1 whole)
250 ml light vegetable oil
250 ml olive oil
2 tablespoons white wine vinegar
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Making the mayonnaise in a Mixing Bowl with a Whisk: Start by mixing together the mustard and lemon juice in a bowl; add 2 egg yolks and mix well; mix the 2 lots of oil together in a jug and start to add them a drop at a time to the egg mixture, while continuing to whisk; finally, add the white wine vinegar and then the remaining whole egg; and season to taste.
  • Making the mayonnaise in a food processor: Start by processing together the mustard and lemon juice, add the 2 egg yolks and process again so that all the ingredients are mixed well together; mix the 2 lots of oil together in a jug and start to add them in a gentle stream while the processor is running; finally, add the white wine vinegar and then the remaining whole egg; and season to taste, and process for a few moments to ensure that all the ingredients are well-combined.

Nutrition Facts : Calories 4328.3, Fat 474.3, SaturatedFat 51.2, Cholesterol 558.4, Sodium 190.5, Carbohydrate 11, Fiber 3.7, Sugar 3.1, Protein 22.9

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #lactose     #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #sauces     #condiments-etc     #eggs-dairy     #greek     #easy     #european     #beginner-cook     #potluck     #dinner-party     #picnic     #vegetarian     #eggs     #food-processor-blender     #dietary     #gluten-free     #free-of-something     #taste-mood     #savory     #to-go     #equipment     #small-appliance     #presentation     #served-cold     #3-steps-or-less

Related Topics