Herbed Mayonnaise Recipes

HERB MAYONNAISE

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

Steps:

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

PERFECT HERB MAYONNAISE

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.

HERBED MAYONNAISE

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.

WASABI HERBED MAYONNAISE

Steps:

• Mix all ingredients and enjoy!

FLAVORED MAYONNAISE 8 WAYS

Steps:

• Add To make DIJON MAYO: 1 1/2 tbsp Dijon mustard and 2 tbsp chopped fresh dill.
• Add to make CHIVE MAYO: 1/3 cup fresh snipped chives, 2 small minced garlic cloves and ground black pepper, to taste.
• Add to make HORSERADISH MAYO: 3 tbsp prepared horseradish,1/2 tsp dried thyme and Salt and pepper, to taste.
• Add to make HERB MAYO: 2 1/2 tbsp chopped herbs(try parsley, chives, dill, tarragon, oregano, thyme, basil).
• Add to make DILL MAYO: 1/4 cup fresh chopped dill, 1 tbsp lemon juice, 1 tsp garlic, minced and Salt and pepper, to taste.
• Add to make BLACK PEPPER MAYO: 1 tsp freshly ground black pepper and 1 tsp lemon juice.
• Add to make HONEY MUSTARD MAYO: 1 tbsp lime juice, 1 tbsp honey and 1 tbsp Dijon mustard.
• Add to make SUN DRIED TOMATO MAYO: 1 small clove garlic, 1/4 cup chopped and well drained sun-dried tomatoes packed in oil. Process ingredients in food processor until smooth before adding to mayo.

BAKED SALMON WITH HERBED MAYONNAISE

Steps:

• Combine all ingredients (except salmon).
• Stir well.
• Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
• Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
• Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
• Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
• Then broil until lightly golden.

GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE

Steps:

• Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
• Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.