Saffron And Dill Mayonnaise Plus Garlic And Lemon Mayonnaise Food

DILL MAYONNAISE

Steps:

• Mix thoroughly in a bowl.

GARLIC FRIES WITH LEMON MAYONNAISE

Steps:

• Bake 1 1/2 pounds frozen crinkle-cut fries as the label directs. Toss with 2 tablespoons melted butter, 3 tablespoons chopped parsley and 1 minced garlic clove; season with salt and pepper. For dipping, mix 1/2 cup mayonnaise with the grated zest and juice of 1 lemon; sprinkle with paprika.

SAFFRON AND DILL MAYONNAISE, PLUS GARLIC AND LEMON MAYONNAISE

Steps:

• SAFFRON MAYONNAISE: Grind 2 pinches of saffron in a mortar and add 1 tablespoon boiling water to infuse for several minutes. Stir this into 1 cup of mayonnaise. Serve with roasted red peppers and tomatoes, fried potatoes, Mediterranean soups, lentil or chickpeas.
• GARLIC MAYONNAISE: Coarsely chop 4 to 6 cloves garlic. Transfer into a mortar and pound with a pinch of salt until it turns into a paste. Stir into a cup of mayonnaise and add a little lemon juice to taste. Serve with chargrilled summer vegetables (eggplant, zucchini and charred red onion), a summer vegetable soup, or use as a dip for crudite.
• DILL AND LEMON MAYONNAISE: Add a quarter cup of chopped dill, 1 teaspoon lemon zest and lemon juice to taste to 1 cup mayonnaise. Serve with poached eggs, steamed vegetables and boiled new potatoes

GARLIC SAFFRON MAYONNAISE

Steps:

• In a food processor or blender puree small clove garlic, 1/4 teaspoon saffron dissolved in some rice vinegar; tablespoon pimentos. Add 1/4 to 1/2 cup mayonnaise or to taste. Add more rice vinegar to taste and season with salt and crushed red pepper. Thin with water if you wish.

SAFFRON MAYONNAISE

Steps:

• Process egg, mustard, and 1/4 teaspoon salt in a food processor until pale and foamy, about 1 1/2 minutes. Combine oils; with machine running, add oil, drop by drop, through feed tube until mixture begins to thicken (about 1/4 cup oil; do not stop the machine). Add remaining oil in a slow, steady stream, processing until incorporated. Gradually add 1 tablespoon lemon juice.
• Grind saffron with a mortar and pestle. Transfer to a bowl. Add 1 teaspoon lemon juice; let stand until liquid turns yellow, 5 minutes. Strain; discard threads.
• Put mayonnaise into a small bowl; drizzle in saffron liquid, stirring. Season with salt, if desired. Cover; refrigerate until ready to serve, or overnight.

LEMON-DILL MAYONNAISE SAUCE

Steps:

• In a small bowl, whisk together ingredients until blended.

FRESH DILL AND LEMON MAYONNAISE

Steps:

• Add dill, lemon zest and lemon juice to taste to mayonnaise. Mix well.
• Good with eggs and most vegetables, especially new potatoes. Great over fish too!

SEAFOOD PASTA WITH LEMON-SAFFRON HERB DRESSING

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.
• Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.
• Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.

GARLIC AND SAFFRON MAYONNAISE (ROUILLE)

Steps:

• 1. Finely chop the garlic. Sprinkle a pinch of salt over the garlic and continue chopping and smashing it with the side of your knife to form a coarse paste. Transfer the paste to a medium mixing bowl.
• 2. Add the egg yolk, lemon juice, saffron and its soaking water, breadcrumbs, and a pinch of cayenne and black peppers. Whisk to combine the ingredients. Continue whisking constantly while drizzling the olive oil into the bowl in a slow, steady stream. When all of the oil is included, the mixture should have a consistency similar to that of mayonnaise. Serve the rouille or store it in the refrigerator, covered or jarred, for future use.

SAFFRON MAYONNAISE

Steps:

• Bring water and saffron just to a boil in a small saucepan. Remove from heat. Stir, then let steep, uncovered, 10 minutes, to release saffron color and flavor.
• Whisk together mayonnaise, sherry vinegar, and garlic in a bowl. Gradually whisk in saffron water.

SAFFRON MAYONNAISE

Steps:

• Bring water and saffron just to boil in heavy small saucepan. Remove from heat. Stir and let steep 15 minutes to release saffron color and flavor.
• Whisk mayonnaise, lemon juice and garlic to blend in small bowl. Gradually whisk in saffron water. Cover and store in refrigerator.

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.