Herbed Mayonnaise Food

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HERBED MAYONNAISE



Herbed Mayonnaise image

This recipe is to go with my crab cake recipe I submitted today. But it is delicious to use when making tuna salad. Also great with sandwiches.

Provided by susie cooks

Categories     Low Protein

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup mayonnaise
1/2 cup chopped green onion
1/4 cup minced fresh Italian parsley
1/4 cup chopped cornichons or 1/4 cup other gherkin
2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped fresh tarragon
1/2 teaspoon hot pepper sauce

Steps:

  • Mix all ingredients in a small bowl. Season to taste with salt and pepper.
  • Can be made 1 day ahead.
  • Cover and refrigerate.

Nutrition Facts : Calories 647.4, Fat 52.9, SaturatedFat 7.8, Cholesterol 40.7, Sodium 1481.5, Carbohydrate 45.2, Fiber 1.9, Sugar 11.7, Protein 3.6

HERB MAYONNAISE



Herb Mayonnaise image

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

2 large egg yolks
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper
1/4 cup finely chopped fresh herbs, such as parsley, tarragon, or chives

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.

HERBED MAYONNAISE



Herbed mayonnaise image

Provided by Mimi Sheraton

Categories     condiments, dips and spreads

Time 15m

Yield One and one-half cups

Number Of Ingredients 7

2 egg yolks
1/2 teaspoon salt
Pinch of white pepper
1/2 teaspoon dry mustard
3 tablespoons lemon juice, or to taste
1 to 1 1/2 cups olive oil or salad oil, or a combination of both
1/2 cup tightly packed combination of parsley leaves, chervil, watercress and spinach, washed and without stems

Steps:

  • Rinse a large porcelain, glass or stainless-steel mixing bowl in hot water and dry thoroughly.
  • Drop egg yolks in the bowl, add salt, pepper, mustard and a little lemon juice, and beat well.
  • Using a bottle or any narrow-necked pourer, or a teaspoon, drop oil very, very slowly into egg mixture, beating with a wire whisk between each addition. Do not add more oil until the previous addition is absorbed.
  • Add a little lemon juice from time to time to keep mixture workable.
  • When dressing has reached consistency of sour cream, add oil in a thin stream, beating as you do, until desired consistency is reached. Continue adding lemon juice to taste.
  • Blanch the greens in boiling water for two minutes. Drain thoroughly, puree and stir into mayonnaise.
  • Check for seasoning, and, if you plan to store mayonnaise, do so in the refrigerator for no longer than 24 hours.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 21 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams

BUTTERMILK HERB MAYO



Buttermilk Herb Mayo image

Provided by Ina Garten

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 cup good mayonnaise, such as Hellmann's
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper

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.

WASABI HERBED MAYONNAISE



Wasabi Herbed Mayonnaise image

Use this as a spread,dip or toss as a dressing for your salad of greens or grilled flake tuna. No need for salt but if you need to try a touch of soy sauce.

Provided by Rita1652

Categories     Spreads

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

1 -2 teaspoon wasabi powder, to taste
1/2 cup mayonnaise (Lite is fine)
1 -2 teaspoon grated fresh ginger
1 lime, juice and zest of
1 tablespoon minced fresh herb (your mix of lemongrass, basil, parsley or cilantro)
soy sauce, to taste

Steps:

  • Mix all ingredients and enjoy!

Nutrition Facts : Calories 78.2, Fat 6.5, SaturatedFat 1, Cholesterol 5.1, Sodium 139.4, Carbohydrate 5.3, Sugar 1.4, Protein 0.2

CRAB CAKES WITH HERBED MAYONNAISE



Crab Cakes With Herbed Mayonnaise image

These are the best crab cakes I have ever had! You have to use the freshest crabmeat. Everyone raves about these crab cakes The lemon juice and zest give these cakes a fresh, light taste.. I hope you enjoy them. The Herbed Mayonnaise is recipe#

Provided by susie cooks

Categories     Crab

Time 38m

Yield 40 cakes, 12-16 serving(s)

Number Of Ingredients 13

nonstick vegetable cooking spray
1/2 cup minced green onion
1/2 cup finely chopped celery
1/4 cup mayonnaise
2 tablespoons minced fresh tarragon
1 tablespoon Old Bay Seasoning
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
2 teaspoons grated lemon peel
1 lb fresh crabmeat, picked over for shells
4 cups fresh breadcrumbs made from crustless French bread
2 large egg yolks, beaten to blend
basil sprig (to garnish)

Steps:

  • Spray 2 baking sheets with nonstick spray.
  • Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
  • Add in crabmeat, then 1 1/2 cups breadcrumbs.
  • Stir in egg yolks.
  • Place 2 1/2 cups breadcrumbs in a shallow bowl.
  • Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
  • Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
  • Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
  • Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.

FRESH HERB MAYONNAISE



Fresh Herb Mayonnaise image

I was at the doctor's office the other day, and wrote this down. It uses fresh herbs and really perks up any dish!

Provided by Sharon123

Categories     European

Time 7m

Yield 2 cups

Number Of Ingredients 6

2 cups mayonnaise
2 tablespoons fresh parsley
2 tablespoons fresh chives, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh oregano, chopped

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!

Nutrition Facts : Calories 920.8, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1673.4, Carbohydrate 56.9, Fiber 0.5, Sugar 15.2, Protein 2.4

PERFECT HERB MAYONNAISE



Perfect Herb Mayonnaise image

Provided by Geoffrey Zakarian

Categories     condiment

Time 15m

Yield 2 cups

Number Of Ingredients 10

1/2 teaspoon gelatin
1 large organic egg plus 1 large organic egg yolk
1 teaspoon dry mustard
1 teaspoon sugar
1 small garlic clove, minced
1/4 cup chopped mixed soft herbs, such as any combination of Italian parsley, basil, chives, tarragon, and chervil
1 1/2 to 1 3/4 cups extra-virgin olive oil
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper

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.

MAYONNAISE WITH HERBS



Mayonnaise With Herbs image

Provided by Pierre Franey

Categories     easy, condiments

Time 5m

Yield About 1 cup

Number Of Ingredients 6

3/4 cup mayonnaise, preferably homemade
1/2 teaspoon Worcestershire sauce
3 drops Tabasco sauce
3 tablespoons finely chopped scallions or green onions
2 tablespoons drained, chopped capers
2 tablespoons finely chopped parsley

Steps:

  • Put the mayonnaise in a mixing bowl and beat in the Worcestershire sauce and Tabasco. Add the remaining ingredients and stir to blend well.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 14 grams, Carbohydrate 0 grams, Fat 17 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 180 milligrams, Sugar 0 grams

SPICY HERB MAYONNAISE



Spicy Herb Mayonnaise image

Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It's like learning to ride a bicycle-once you've mas­tered the technique, it'll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It's really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race-this exquisite, delec­table, over-the-top-awesome race.

Provided by Dennis Prescott

Categories     HarperCollins     Sauce     Condiment     Condiment/Spread     Chive     Egg     Garlic     Parsley     Mayonnaise

Yield Makes 2 cups

Number Of Ingredients 10

2 large free-range egg yolks
1 teaspoon Dijon mustard
1 3/4 cups sunflower oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
2 teaspoons hot sauce
1 garlic clove, grated
1 tablespoon thinly sliced fresh chives
1 tablespoon finely chopped fresh parsley leaves
1/4 teaspoon sea salt

Steps:

  • In a large bowl, whisk together the egg yolks and the mustard. While whisking continuously, slowly stream the oil into the egg yolks a little at a time until completely emulsified. This will take 8 to 10 minutes. A little patience, strength, and ambition are required, friends.
  • When the mayonnaise has come together and is nice and thick, add the lemon juice, vinegar, and hot sauce and whisk for 30 seconds. Fold in the grated garlic and herbs and season with the salt. Taste and adjust the seasonings if necessary.
  • Check you out! You just made mayo!! It'll keep in an airtight container in the fridge for about 1 week. If it separates, add 1 to 2 teaspoons water to the mayo and whisk until smooth and combined.
  • Bonus!
  • You can also make mayo in a food processor. Process the egg and mustard for about a minute, then slowly stream in the oil through the feed tube with the processor running until the mayo emulsifies and thickens beautifully. (If using a Mini-Prep, you can use the two little holes in the top of the lid to drip in the oil.) Add the lemon juice, vinegar, and hot sauce and pulse a few times until combined. Fold in the garlic and fresh herbs, and season with the salt. Sweet!

LEMON-HERB MAYONNAISE



Lemon-Herb Mayonnaise image

Categories     Condiment/Spread     Sauce     Food Processor     Herb     No-Cook     Quick & Easy     Salad Dressing     Mayonnaise     Lemon     Summer     Chill     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 cups mayonnaise
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel

Steps:

  • Place mayonnaise in food processor. Add next 4 ingredients; process until smooth, about 30 seconds. Transfer to bowl. Stir in lemon juice and peel. Season with salt and pepper. (Can be made 1 day ahead. Chill.)

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