Foolproof Lemon Garlic Mayonnaise Food

FOOLPROOF LEMON-GARLIC MAYONNAISE

Steps:

• In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.
• With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water. (A small splash from the kettle or tap is the right amount.) Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix. Taste and adjust seasoning with more lemon juice, salt or pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps 2 days.

HOMEMADE GARLIC MAYONNAISE

Steps:

• Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

ROASTED GARLIC MAYONNAISE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
• Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
• Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
• Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.

LEMON MAYONNAISE

Steps:

• In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
• Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
• Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
• As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
• Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
• Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
• *Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup recipe #232091 (Balsamic Roasted Garlic) after the mayonnaise has come together.
• *Red Pepper Mayonnaise: add 1/4 cup Peperonata (recipe #225648) after the mayonnaise has come together.

LEMON GARLIC MAYONNAISE

Steps:

• 1. Remove crusts, then soak the bread in the milk for 1 minute; squeeze bread well and place in the bowl of a food processor with garlic and lemon zest. Pulse the machine on and off about 5 times to combine ingredients.
• 2. Add the mayonnaise and yogurt; process until smooth.
• 3. With the motor running, drizzle in olive oil through the feed tube and process until smooth.
• 4. Remove the mixture to a bowl and season with salt and pepper. Serve with the Lemon Grilled Shrimp Cocktail.

FOOL-PROOF MAYONNAISE

Steps:

• Pour oil into the immersion blender cup. Add all other ingredients.
• Place blender into the cup. With the blade resting flat on the bottom of the cup, blend the mixture for a few seconds until it no longer incorporates.
• Tilt the blender or lift it a bit to allow more oil to flow into the blade as you continue mixing.
• Blend until no more oil incorporates.
• Total blending time is about 15 seconds. Don't worry if a bit of oil on the top doesn't incorporate. Simply remove the blender, and use a spoon to stir it inches.
• Cover and store in the fridge.