CLASSIC MAYONNAISE
Steps:
- Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check seasoning. Keep covered in the refrigerator for up to 3 days. Serve with cold meats, seafood, poultry and salads.
WATERCRESS MAYONNAISE
Steps:
- In a blender, combine the watercress, sour cream, lemon juice, tabasco, salt, and pepper. Puree until smooth, then transfer to a bowl and stir in the mayonnaise.
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.
MAMA'S AWESOME GARLIC MAYO!
This is my recipe for our family favourite garlic mayo. It is very simple & can be made in just a few minutes. If you store it in an airtight container in the fridge, it will keep well for at least a week. This mayo goes extremely well with chicken, as a dip for chips & veggies, in sandwiches, mixed into a salad, stuffed vine / grape leaves etc. My family & friends go crazy for this & whenever I make it I have to take them a tub of it! (If you omit the sumac, this also tastes just like the garlic mayo in Bradford's Shimla Restaurant) I have specified a salmonella vaccinated egg - in the UK they come with the red Lion stamp on - as you need to be careful with raw egg.
Provided by Um Safia
Categories Sauces
Time 4m
Yield 2 large cups
Number Of Ingredients 7
Steps:
- In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard), whizz the egg, salt, sumac & garlic.
- Once they are completely blended, slowly add the oil in as thin a stream as you can manage. I find it easiest to pour the oil from a jug with a small spout. Pulse until the mayo thickens to your desired consistency - usually after 1 3/4 to 2 cups oil has been added. You can thin with a little extra oil if you wish.
- Add the vinegar to taste & mix well with a spoon - add one tbsp & taste then add more if you wish.
- Serve with a sprinkle of sumac to decorate if desired. Or store in the fridge in a sealed container.
Nutrition Facts : Calories 1967.5, Fat 220.2, SaturatedFat 29.3, Cholesterol 105.8, Sodium 617.6, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 3.3
SALSA ALIOLI (GARLIC MAYONNAISE)
This wickedly delicious garlic mayonnaise originated in Catalonia and quickly spread throughout Spain. In its purest form, this sauce would never be made with egg yolk - only olive oil, garlic and salt - however, it is easier to achieve the emulsion at home by using the yolk, and I like the creamy texture it gives. Aioli is a quintessential sauce and is such a wonderful accompaniment to almost anything including roast beef and other cold meats or vegetables such as artichokes, asparagus or poached leeks. It's also amazing as a sauce for olive oil-fried seafood, like tender calamari, and is delicious drizzled over young lamb chops, roasted chicken, grilled fish and seafood, such as lobster grilled on the half shell. For a decadent occasion, add an additional clove of garlic to the recipe and a little extra lemon juice, and toss hot olive oil-fried potatoes (in chunks) with the aioli. Sprinkle a pinch of cayenne or paprika on top or spoon a dollop of sundried tomato paste on top and serve.
Provided by Food Network
Categories condiment
Time 10m
Yield 2 3/4 cups, 6 servings
Number Of Ingredients 6
Steps:
- Pound and crush the garlic with a pinch of salt to a paste in a mortar, or chop finely using the flat part of your knife to crush the garlic and salt into a smooth paste. This may take a few minutes but it is essential that the garlic is perfectly smooth and that no chunks remain before starting to make the aioli. Transfer to a bowl, add the egg yolks and whisk to blend. Still whisking, slowly pour in a quarter of the olive oil, a few drops at a time, until the sauce starts to acquire some body, and then pour in the rest of the olive oil in a slow, steady stream, until it becomes a creamy thick sauce. To finish, add in the lemon juice, plus an extra squeeze of lemon juice to taste, and the hot water. Stir well and serve. If not serving right away, store in the refrigerator and consume within 2 days.
ZA'ATAR AIOLI
Provided by Jayne Cohen
Categories Condiment/Spread Sauce Garlic Hanukkah Vegetarian Mayonnaise Spice Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 5
Steps:
- With machine running, drop garlic through feed tube of processor and chop finely. Add mayonnaise and lemon juice. With machine running, drizzle in oil in thin stream, blending until smooth. Transfer to small bowl. Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
VEGAN TURKISH KEBABS WITH SUMAC ONIONS AND GARLIC-DILL MAYONNAISE
These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.
Provided by J. Kenji López-Alt
Categories dinner, weekday, skewers and kebabs, main course
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
- Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
- Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
- Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
- Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
- Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.
GARLIC MAYONNAISE
Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste
Provided by Charlotte Pike
Categories Condiment
Time 10m
Yield Makes 300ml
Number Of Ingredients 5
Steps:
- Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.
Nutrition Facts : Calories 122 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.1 grams carbohydrates, Protein 0.5 grams protein, Sodium 0.09 milligram of sodium
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