ANCHOVY-WRAPPED OLIVES
These salty and briny little snacks are prepared using only two ingredients, but pack a major flavor punch. The anchovies add an umami richness to the briny olives which pair perfectly with a pre-dinner cocktail.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 12 anchovy-wrapped olives
Number Of Ingredients 0
Steps:
- Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.
ANCHOVY MAYONNAISE
Time 30m
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine garlic and milk in a 1- to 1 1/2-quart heavy saucepan and gently simmer over low heat, uncovered, until garlic is very tender, about 20 minutes. Cool slightly, about 5 minutes, then purée mixture with anchovies, oil, and mayonnaise in a blender until smooth. (Use caution when blending hot liquids.) Add more milk to thin if necessary.
CAESAR MAYONNAISE DRESSING
Categories Condiment/Spread Cheese Garlic No-Cook Quick & Easy Salad Dressing Mayonnaise Parmesan Gourmet
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.
BLACK OLIVE, ANCHOVY, & CAPER SPREAD (GARUM)
In ancient Rome, garum was a pungent all-purpose condiment made from fermented anchovies, not unlike present-day Asian fish sauce. In modern Catalonia, the name refers to a spread similar to the French tapenade made of olives, anchovies, capers, sometimes mashed egg yolks, and either olive oil or butter. This recipe, flavored with rum and a touch of mustard, is adapted from the one served at the Hotel Ampurdan in Figueres. The hotel is legendary for its robust Catalan cooking and credited with naming this spread 'garum'. Try to find olives that are pungent, but not vinegary and briny. The spread is delicious on toasted baguette rounds or slices of grilled country bread. It also makes a fine accompaniment to grilled meat, chicken or fish. Adapted from the cookbook, "The New Spanish Table"
Provided by TxGriffLover
Categories Low Protein
Time 1h10m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Place the olives, anchovies, capers, garlic, egg yolk, rum and mustard in a food processor and process in quick pulses to a medium-fine paste, scraping down the side of the bowl as needed. Gradually add the olive oil, pulsing several times after each addition. Scrape the mixture into a bowl and let stand at room temperature for about 1 hour so that the flavors develop. Serve with grilled bread, toast or bread sticks. The spread can be refrigerated, covered, for up to 2 weeks.
- Note: if the only pitted olives you can find are Kalamatas, soak them briefly in cold water and use fewer capers and anchovies. To pit olives, place them in a plastic bag. Lay the bag on a flat surface, and crush them lightly with the flat side of a large knife, mallet or heavy skillet. Then pick out and discard the pits. Cooking time includes standing time.
Nutrition Facts : Calories 542.9, Fat 50.9, SaturatedFat 7.6, Cholesterol 127.7, Sodium 1987.9, Carbohydrate 11.2, Fiber 5.3, Sugar 0.2, Protein 5.9
EASY HOMEMADE OLIVE OIL MAYONNAISE
Have you ever wanted to try homemade olive oil mayonnaise but were afraid it would be a hassle? This recipe uses an immersion blender, but don't worry if you don't have one--I've included instructions to make it without it in the note section of this recipe. You'll never want to buy regular mayonnaise again once you see how easy making it homemade really is!
Provided by Cheryl King
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 32
Number Of Ingredients 7
Steps:
- Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
- Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
- Place a lid on the jar and refrigerate until use, for up to two weeks.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 0.1 g, Cholesterol 10.2 mg, Fat 14.3 g, Protein 0.4 g, SaturatedFat 1.6 g, Sodium 22.1 mg
More about "olive anchovy mayo recipes"
ANCHOVIES & OLIVE APPETIZER {PARTY FAVORITES} - TASTE OF …
From kleinworthco.com
Reviews 10Estimated Reading Time 2 mins
2 MINUTE GARLIC ANCHOVY MAYONNAISE - FOODIE WITH …
From foodiewithfamily.com
Servings 6Estimated Reading Time 4 mins
- Add the garlic, anchovy fillets, and lemon juice to a blender or food processor fitted with a blade. Process on high until smooth.
- Scrape into a bowl or jar. You can serve immediately or cover tightly and refrigerate for up to 4 days.
ANCHOVY MAYONNAISE RECIPE | BON APPéTIT
From bonappetit.com
Servings 1Estimated Reading Time 40 secs
- Whisk egg yolk, mustard, and 1 tsp. lemon juice in a small bowl. Whisking constantly, gradually drizzle in grapeseed oil, then olive oil, drop by drop at first, until mayonnaise is thickened and smooth. Whisk in anchovies and remaining lemon juice; season with salt and pepper. Cover and chill.
ANCHOVY AND OLIVE MAYONNAISE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 0.5Estimated Reading Time 5 minsCategory CONDIMENTSTotal Time 5 mins
41 BEST ANCHOVY RECIPES, INCLUDING ANCHOVY PASTA, SALAD
From epicurious.com
10 BEST ANCHOVY RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE AIOLI FROM STORE-BOUGHT MAYONNAISE
From bonappetit.com
OUR 10 BEST ANCHOVY RECIPES | FOOD | THE GUARDIAN
From theguardian.com
DEEP FRIED STUFFED OLIVES | OLIVEMAGAZINE
From olivemagazine.com
OLIVE ANCHOVY MAYONNAISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ANCHOVY AIOLI / ANCHOVY MAYONNAISE – THE GLUTTON LIFE
From thegluttonlife.com
SEARED SOLE FILLET WITH LEMON AND ANCHOVY MAYONNAISE
From ricardocuisine.com
22 ANCHOVY RECIPES | OLIVEMAGAZINE
From olivemagazine.com
ANCHOVY RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
LAMB SCRUMPETS WITH ANCHOVY MAYONNAISE - OLIVE …
From olivemagazine.com
OLIVE-ANCHOVY MAYO – RECIPES NETWORK
From recipenet.org
CRUNCH TIME: FIVE FUN WAYS TO MAKE CRISPS TASTE EVEN BETTER THIS …
From smh.com.au
5 MINUTE TAPENADE MAYONNAISE - JUST A LITTLE BIT OF …
From justalittlebitofbacon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love