Mock Mayonnaise Food

QUICK AND EASY MOCK HOLLANDAISE SAUCE

Steps:

• Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.

MOCK MAYONNAISE

Steps:

• Place the cornstarch in a small saucepan, whisk in the cold water, and set the pan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Boil for 1 to 2 minutes or until the mixture is clear. Remove from the heat and transfer to a small bowl.
• Whisk in the olive oil, vinegar, yogurt, mustard, and horseradish. Store tightly covered in the refrigerator for up to 2 weeks.

SUPER EASY BéARNAISE SAUCE

Steps:

• In small saucepan over medium-low heat combine lemon juice with onion and tarragon.
• Simmer 2 minutes.
• Reduce heat to low and add mayonnaise, milk, mustard, salt and pepper.
• Whisk until smooth.
• Cook, stirring occasionally, 3 minutes or just until hot. Do not boil.

MAYONNAISE

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

EGGS BENEDICT WITH MOCK HOLLANDAISE

Steps:

• Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds.
• Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 300°F. Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add ham rounds and cook just until beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep warm in oven while preparing eggs.
• Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks. Using slotted spoon, transfer eggs to plate.
• Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper.
• Place 1 egg atop ham on each prepared muffin half. Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.