Scandinavian Mayonnaise Recipes

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SCANDINAVIAN MAYONNAISE



Scandinavian Mayonnaise image

Those folks at Martha Stewart *Living* are whizzes at coming up with such neat recipes! Bring all ingredients to ROOM TEMP before beginning---it will turn out much better!

Provided by Debber

Categories     Scandinavian

Time 12m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 11

3 egg yolks
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon coarse salt
1/2 cup canola oil
1 1/4 cups canola oil
1/4 cup extra virgin olive oil
2 tablespoons hot water
2 teaspoons lemon juice
1 teaspoon salt
3 -4 teaspoons chopped dill (dillweed)

Steps:

  • Beat egg yolks on medium speed until slightly thickened.
  • Add lemon juice, mustard, salt; beat one minute.
  • Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
  • SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
  • Fold in water, lemon juice and salt.
  • Fold in rosemary or basil.
  • Serve at room temp; refrigerate leftovers for up to a week.
  • REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.

Nutrition Facts : Calories 250.3, Fat 28, SaturatedFat 2.5, Cholesterol 31.1, Sodium 294, Carbohydrate 0.2, Sugar 0.1, Protein 0.5

SCANDINAVIAN-INSPIRED MACARONI SALAD



Scandinavian-Inspired Macaroni Salad image

Give a humdrum side salad a Scandinavian touch by adding some freshly chopped dill and tiny shrimp. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 9 servings.

Number Of Ingredients 11

2 cups uncooked elbow macaroni
1 cup mayonnaise
2 teaspoons sugar
2 teaspoons snipped fresh dill
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup peeled and deveined cooked shrimp (100-150 per pound)
4 hard-boiled large eggs, sliced
1 small cucumber, chopped
1 small red onion, thinly sliced

Steps:

  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, dill, mustard, salt and pepper. In a large bowl, combine shrimp, eggs, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with red onions and additional dill if desired.

Nutrition Facts : Calories 287 calories, Fat 21g fat (3g saturated fat), Cholesterol 125mg cholesterol, Sodium 401mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

THE SCANDALOUS SCANDINAVIAN



The Scandalous Scandinavian image

Smoked Salmon, Hard-Boiled Egg, Tomatoes, Greens and Caper-Onion Mayo This is another one of those fabulous "adult sandwiches." It's hearty enough to pack for work, yet it's perfectly appropriate for a luncheon or brunch. The hardest part of this recipe is assembling the ingredients: that's how easy it is, yet it tastes like a gourmet sandwich you'd find on a restaurant menu or at a specialty deli. Thanks to the salmon, the sandwich is loaded with omega-3 fatty acids that our body can't make on its own; it's high in protein and delivers a whopping amount of nutrients per calorie. In other words, it's the heavyweight nutrition champ of sandwiches!

Provided by Tina Ruggiero

Time 25m

Yield 4 sandwiches

Number Of Ingredients 12

2 large eggs
1 tbsp/14 g low-fat mayonnaise
1 tbsp/14 g low-fat Greek yogurt
2 tsp/8 g grainy mustard
1 tbsp/8.6 g finely chopped capers
1 tbsp/4 g dill, roughly chopped, plus more for garnish
2 tbsp/20 g finely chopped red onion
Several grates of freshly ground black pepper
4 pieces pumpernickel bread
2 cups/40 g mixed greens
8 thin slices beefsteak tomato
8 oz/230 g smoked salmon

Steps:

  • To make hard-boiled eggs, place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit for 12 minutes. Rinse in cool water. When cool enough to handle, peel the eggs and rinse off any bits of shell. Cut each egg into 8 wedges. Set aside.
  • To make the caper-onion mayonnaise, combine the mayonnaise, yogurt, grainy mustard, capers, dill, red onion and black pepper in a bowl. Set aside.
  • To assemble the sandwiches, toast the bread, if desired, and place on a work surface. For each sandwich, spread 2 teaspoons/8 grams caper-onion mayonnaise on each slice bread. Top with 1/2 cup/10 grams greens, 2 slices tomato, 2 ounces/56 grams smoked salmon and 4 wedges of egg. Sprinkle with additional dill.

SWEDISH MAYONNAISE



Swedish Mayonnaise image

From the Black Hills Recipe book for ZWT6... I thought this would be fun with the Feta Cheese Broiled Tomatoes, since it uses mayonnaise. I'm not sure how much this makes... looks like a couple cups maybe?

Provided by Abi Fae

Categories     Swedish

Time 15m

Yield 16 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons flour
1 cup water
2 egg yolks
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon lemon juice
1 tablespoon vinegar
2 tablespoons salad oil
1/2 cup heavy cream
1 pinch of sugar and pepper

Steps:

  • Melt butter. Add flour until you have a paste. Add water and cook until thickened.
  • Add egg yolks and dry ingredients and beat thoroughly.
  • Add lemon juice, vinegar, and oil, gradually, mixing as you go.
  • Whip cream and fold inches.

Nutrition Facts : Calories 64.2, Fat 6.5, SaturatedFat 3, Cholesterol 37.6, Sodium 305, Carbohydrate 1.1, Fiber 0.1, Protein 0.6

BASIC RAW VEGAN MAYONNAISE



Basic Raw Vegan Mayonnaise image

There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition. Every batch yields a mayo of a slightly different personality, depending on my mood, and what I am going to use it for. But the quantities I have provided will keep you on the right track. Follow them, and you will get a mayo that you can play with.

Provided by The Blender Girl

Categories     Nuts

Time 1h

Yield 1 small bowl

Number Of Ingredients 9

1 cup organic raw cashews (soaked for 2 hours)
1/4 cup cold pressed extra virgin olive oil
1/4 cup raw cauliflower
1/2 cup filtered water
3 tablespoons lemon juice (to taste)
1 teaspoon mustard
1 teaspoon agave nectar
1 teaspoon apple cider vinegar
tiny 1/2 pinch of celtic sea salt (to taste)

Steps:

  • Put the cashews and cauliflower in a food processor, and add the water until combined well.
  • Slowly add the oil in one steady stream, and process until thick and creamy.
  • Place the rest of the ingredients into the blender to taste, and process until smooth.
  • Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
  • **Please note - you will need a high speed blender such as a VitaMix or BlendTec, in order to achieve a really creamy consistency.

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