Sumac Garlic Mayonnaise Recipes

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GARLIC MAYONNAISE



Garlic mayonnaise image

Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste

Provided by Charlotte Pike

Categories     Condiment

Time 10m

Yield Makes 300ml

Number Of Ingredients 5

2 egg yolks, preferably free range
175ml rapeseed, sunflower oil or half sunflower, half olive oil
1-3 garlic cloves crushed (depending on how strong you want it)
¼ tsp Dijon mustard (optional)
½ tsp white wine vinegar (optional)

Steps:

  • Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.

Nutrition Facts : Calories 122 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.1 grams carbohydrates, Protein 0.5 grams protein, Sodium 0.09 milligram of sodium

LEMON GARLIC MAYONNAISE



Lemon Garlic Mayonnaise image

Categories     Condiment/Spread     Sauce     Dairy     Garlic     No-Cook     Yogurt     Summer     Parade

Yield Makes 1 1/2 cups

Number Of Ingredients 8

2 slices white bread, torn into large pieces
1/2 cup milk
2 cloves of garlic, minced
Zest from 2 lemons
1 cup mayonnaise
1/2 cup plain nonfat yogurt
4 tablespoons extra-virgin olive oil
Salt and pepper, to taste

Steps:

  • 1. Remove crusts, then soak the bread in the milk for 1 minute; squeeze bread well and place in the bowl of a food processor with garlic and lemon zest. Pulse the machine on and off about 5 times to combine ingredients.
  • 2. Add the mayonnaise and yogurt; process until smooth.
  • 3. With the motor running, drizzle in olive oil through the feed tube and process until smooth.
  • 4. Remove the mixture to a bowl and season with salt and pepper. Serve with the Lemon Grilled Shrimp Cocktail.

VEGAN TURKISH KEBABS WITH SUMAC ONIONS AND GARLIC-DILL MAYONNAISE



Vegan Turkish Kebabs With Sumac Onions and Garlic-Dill Mayonnaise image

These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.

Provided by J. Kenji López-Alt

Categories     dinner, weekday, skewers and kebabs, main course

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 medium red onion, halved lengthwise, then thinly sliced
1 cup loosely packed fresh parsley leaves
1 tablespoon ground sumac
20 garlic cloves, peeled and ends trimmed
1 cup vegan mayonnaise
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Large handful of minced fresh dill leaves
Kosher salt and freshly ground black pepper
1 pound vegan ground meat, such as Impossible or Beyond
1 tablespoon minced fresh oregano leaves
3 medium garlic cloves, minced
1 1/2 teaspoons Urfa pepper, or 1 teaspoon ground ancho chile
1 1/2 teaspoons ground sumac
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 teaspoon neutral oil, such as grapeseed or canola
1 cup cherry tomatoes, halved
1 cup arugula
Hot sauce, to taste
Vegan Turkish bread or pita

Steps:

  • Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
  • Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
  • Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
  • Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
  • Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
  • Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.

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