Creole Mayonnaise Food

HOUSE SALAD WITH CREOLE MAYONNAISE DRESSING

Steps:

• Place the egg, lemon juice, and onion into the workbowl of a food processor and puree. With the motor running, slowly add 1/2 the oil. Then add the hot sauce, pepper, and salt. Stop the motor, scrape the sides of the bowl with a rubber spatula, and with the motor running again, slowly add the remaining oil. Taste and adjust salt. Store, covered, in the refrigerator for 1 week.
• Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.
• Place eggs in a saucepan and cover with cold water. Bring to a boil. Reduce to slow simmer and cook for 10 minutes. Remove from heat and chill in ice-bath or under running cold water. Peel and dice.
• Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste.
• Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad
• Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours.

CREOLE MAYONNAISE

Steps:

• Combine mayonnaise and remaining ingredients in a small bowl. Mix until well blended.
• Use as a spread for sandwiches or as a dip with crab cakes or other seafood.

CREOLE MAYONNAISE RECIPE

Steps:

• Stir together mayonnaise, minced shallot, Creole mustard, white wine vinegar, and Creole seasoning in a bowl. Spoon mixture into a serving bowl. Cover and chill until ready to serve.

PAN-FRIED SHRIMP WITH CREOLE MAYONNAISE

Steps:

• Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
• Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
• Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.