Mustardayonnaise Recipes
EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
MUSTARD MAYONNAISE SAUCE
A creamy mayonnaise with a kick. This is great served on steak sandwiches. We also like to serve it alongside crab cakes. Can be stored for 4 days in fridge.
Provided by sanzoe
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 1.5 g, Cholesterol 9 mg, Fat 18.7 g, Protein 0.2 g, SaturatedFat 2.8 g, Sodium 218.9 mg, Sugar 0.3 g
BASIC MAYONNAISE
Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes
Provided by Good Food team
Categories Condiment
Number Of Ingredients 4
Steps:
- Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
- Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.
Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium
MUSTARDAYONNAISE
Two Great Tastes that also taste great together. That wonderful sandwich condiment of Mr. Show Fame! When I saw it wasn't on here, I had to take it upon myself to post...
Provided by Pookatron
Categories < 15 Mins
Time 2m
Yield 2 tablespoons, 2 serving(s)
Number Of Ingredients 2
Steps:
- Place both ingredients in small bowl and mix well.
- Enjoy your mustardayonnaise on sandwiches, as a dip for fries, chips, whatever.
MOROCCAN BOUILLABAISSE
My nurse, Barbara, brought me some to taste. She had served it at a gathering at her home. Very tasty! When I checked and saw it wasn't posted I figured I'd let all of you have a chance to experience it yourselves.
Provided by Manami
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Thaw frozen seafood.
- Halve large scallops.
- Scrub mussels; remove beards.
- Combine 2 cups of the water and 3 tablespoons of the salt; soak mussels 15 minutes.
- Drain and rinse.
- Repeat twice.
- Cook onion and garlic in hot oil till tender.
- Add cumin, cinnamon, and ground red pepper; cook and stir 1 minute.
- Stir in broth, tomatoes, saffron, and 1/4 teaspoon salt.
- Bring to boiling; add seafood.
- Return to boiling; reduce heat.
- Simmer, covered, 5 minutes or till shells open.
- Serve with couscous.
- If desired, top with parsley.
- *Provence Rose/California Fume Blanc, pairing for wine.*.
Nutrition Facts : Calories 234.4, Fat 6.9, SaturatedFat 1.1, Cholesterol 125.8, Sodium 16142.2, Carbohydrate 11.3, Fiber 1.4, Sugar 3, Protein 30.8
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