Mayonnaise Essentials Faux Dukes Version Recipes

MAYONNAISE ESSENTIALS: FAUX DUKE'S VERSION

Steps:

• 1. PREP/PREPARE
• 2. Did I say that Duke's has a cult following... Well, here are some of the requests that the Duke's factory have received over the years: There was the man on his hospital death bed who asked for a tomato sandwich made with Duke's. There was the mother of the bride who, after the company made its switch from glass to plastic containers around 2005, demanded four glass jars with labels intact to use as centerpieces at her daughter's wedding. And there was the elderly woman from North Carolina. She wrote in hopes of obtaining just three glass jars, saying she'd like to be cremated and have her ashes placed in the containers for her three daughters. I am not sure that the word "cult" really covers that one.
• 3. One major modification I made to this mayonnaise is that I pasteurized the egg yolks. A sticking point for a lot of folks on mayonnaise is that it uses raw egg yolks, but what would happen, if you pasteurized them? In my opinion, a richer, deeper flavor without the problem of using raw eggs.
• 4. I have made this recipe three ways: One, with a food processor, fitted with an S-Blade, another using my immersion blender, and finally, using my Vitamix blender. All three have their advantages and disadvantages; however, if you own an immersion blender, you will be blown away with how easy it is to make emulsions, like mayonnaise. As a matter of fact, it might be an excellent reason to go out and purchase one. Just sayin' :-)
• 5. Gather your ingredients (mise en place).
• 6. Add all of the ingredients, except the oil, to a wide-mouth mason jar.
• 7. Pour all the oil on top... yep all the oil
• 8. Push the stick blender all the way to the bottom of the jar, and keep it there during the blending process.
• 9. Chef's Note: If you pull the blender up during the blending process, you will have one HECK of a mess on your hands... keep it on the bottom.
• 10. Blend for 30 - 60 seconds, until you have wonderful, yummy mayonnaise.
• 11. Do a final taste for proper seasoning. In this batch, I wound up adding a bit more lemon juice, some white pepper, and a dash more salt.
• 12. Store in a sealed container, in the fridge, until ready to use. It should last 7 - 10 days.
• 13. PLATE/PRESENT
• 14. Use anywhere you would use regular mayonnaise. Enjoy.
• 15. Keep the faith, and keep cooking.

CONDIMENT ESSENTIALS: SPICY FISH SPREAD

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium-sized mixing bowl, and whisk to make this recipe.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe if properly stored will last 12 - 14 days and will give you about 6 - 8 generous servings.
• 4. Since you are only using 1/2 can of tomatoes, and 1/2 can of the chilies, the extra can be placed into freezer bags, frozen, and used in other recipes.
• 5. I strongly recommend that you allow this recipe to rest in the fridge for several hours or, better yet overnight. This will give the ingredients a chance to get to know one another.
• 6. If you do not have any fire-roasted tomatoes, no worries. Use the regular type, just make sure that they are the crushed variety; not diced or whole.
• 7. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 8. Gather your ingredients (mise en place).
• 9. Shred the onion on the large holes of a box grater, then remove the excess moisture with a paper towel. Open the tomatoes and the green chilies, remove half from each can and let sit in a fine mesh strainer, until completely drained, about 5 minutes. Reserve the rest for other recipes. Finely chop the capers. Then add all the ingredients to a mixing bowl.
• 10. Whisk all the ingredients together, and properly store in the fridge until needed.
• 11. PLATE/PRESENT
• 12. I use it as a spread for fish sandwiches, and as a dip for things such as, fish fingers, and the like. Enjoy.
• 13. Keep the faith, and keep cooking.

DRESSING ESSENTIALS: CHEESY AVOCADO CAESAR

Steps:

• PREP/PREPARE
• You could use a whisk to blend these ingredients; however, you will have better results using a blender, or food processor fitted with an S-blade.
• Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Note: Because baking the garlic mellows its flavor, if you decide to use raw garlic, then cut the amount in half. In this recipe it would mean cutting it from 2 baked cloves to 1 raw clove. Of course, if you are a lover of garlic, as I am, you could always add more. After all, it has been known to keep the vampires at bay.
• Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• Homemade Worcestershire Looking for a good Worcestershire without anchovies, or all those chemical preservatives? It is easy/peasy to make and tastes like the real thing. So yummy. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• Vegenaise Vegenaise is a completely vegan mayo that does not use any eggs or bad stuff. Yet, it tastes just like regular mayo. I use it quite a lot in my recipes and not a single client has ever noticed the difference. You will find it in most health food places and larger grocers. Unlike regular mayonnaise it is kept in the refrigerated section (no preservatives). I have attempted to make my own, but thus far the recipe has eluded me.
• Gather your ingredients (mise en place).
• Add the ingredients to the bowl of a food processor or blender, then blend-baby-blend
• Taste and do a bit of tweaking, until you like the flavor.
• Cover and place in the refrigerator, and hour or two, or overnight.
• PLATE/PRESENT
• Serve with your favorite salad fixings, or wraps. Enjoy

SALAD/DIP ESSENTIALS: MAYO/MUSTARD/HONEY DELIGHT

Steps:

• 1. PREP/PREPARE
• 2. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 3. If you do not want to use pickle juice, you can always substitute an equal amount of freshly squeezed lemon juice, or perhaps some apple-cider vinegar.
• 4. Gather your ingredients (mise en place).
• 5. Whisk all the ingredients together, and store in a non-reactive container in the fridge until required.
• 6. PLATE/PRESENT
• 7. Use on salads, drizzle over fish or chicken, or as a dip. Enjoy.
• 8. Keep the faith, and keep cooking.