Jump to content
IndiaDivine.org

VCE-- Basic Mayonnaise (with variations)

Rate this topic


Guest guest

Recommended Posts

Guest guest

* Exported from MasterCook *

 

Basic Mayonnaise (With Many Variations)

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 8 Preparation Time :0:00

Categories : Sauces & Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large egg yolk -- at room temperature

1 teaspoon Dijon mustard

2 teaspoons fresh lemon juice, white wine vinegar, or

tarragon vinegar -- (to 3 tsp)

3/4 cup peanut oil or mild olive oil

2 tablespoons extra virgin olive oil

 

BY HAND: Rinse a 1-quart bowl with hot water and dry and set it on the counter

with a towel wrapped tightly around the base to keep it stable. Add the egg

yolk and whisk it vigorously back and forth until thick and sticky, then stir in

the mustard, a pinch of salt, and the lemon juice. Whisk in the peanut oil by

droplets until the egg and oil have begun to thicken (when one third to one half

the oil has been added), then whisk in the remaining oil in a thin, steady

stream. Add the extra virgin oil at the end and season to taste with additional

salt and a little lemon juice. To thin, whisk in lemon juice or vinegar by

drops or 1 to 2 tablespoons boiling water as needed. Cover and refrigerate

until ready to use.

 

IN A BLENDER: Put a whole egg, the mustard, and a pinch of salt in the blender

with 1/4 cup of oil and turn it on. Add the remaining oil in a steady stream

until all is incorporated, then add the lemon juice. Thin with additional lemon

juice or boiling water.

 

IN A FOOD PROCESSOR: Use a whole egg, two yolk, or a whole egg plus a yolk.

Plan to use an additional 1/2 cup of oil and adjust the other ingredients

accordingly, to taste. Start with the egg, mustard, and a pinch of salt and,

with the machine running, add the oil in a steady stream until all is

incorporated. Add the lemon juice and thin with fresh lemon juice or boiling

water.

 

MAYONNAISE WITH COOKED YOLKS: As a precaution against the possibility of using

salmonella contaminated eggs, cooked yolks can be used in place of raw ones,

thought he texture will be a little coarser and heavier. Start with 2

hard-cooked or soft-cooked (3-minute) yolks, then proceed as described, either

by hand or by food processor.

 

GARLIC MAYONNAISE (Aioli): Aioli, a garlic-infused Provençal sauce, can be

served confidently with any vegetable, but especially green beans, potatoes,

chickpeas, asparagus, cooked carrots, fennel, and cauliflower. It's heavenly

with grilled foods, in a sandwich, or spooned into a soup or pasta. I suggest

this sauce more than any other throughout this book.

 

Coarsely chop 4 to 6 firm, unblemished garlic cloves. Put them in a mortar, add

a pinch of salt, and pound until a smooth paste forms, which will happen quite

quickly. (If you don't have a mortar, chop the garlic and salt together until

smooth.) Stir it into the mayonnaise, add lemon juice to taste, then thin with

hot water or leave it thick, depending on its intended use.

 

HERB MAYONNAISE: Select 1/3 to 1/2 cup of herb leaves -- basil, chervil,

parsley, lovage, marjoram, chives, and tarragon, singly or in combination. If

using lovage, use just 1 teaspoon for it's very robust. Dip the leaves into

boiling, salted water for 5 seconds, then rinse under cold water and pat dry.

Finely chop the leaves and stir into the mayonnaise. Use with potatoes,

carrots, green beans, on vegetable salads, and sandwiches.

 

FRESH DILL AND LEMON MAYONNAISE: Add 1/4 cup chopped dill, 1 teaspoon finely

grated lemon zest, and lemon juice to taste to 1 cup of mayonnaise. Good with

eggs and most vegetables, especially new potatoes.

 

ORANGE MAYONNAISE: Stir 2 teaspoons finely grated orange zest into 1 cup

mayonnaise and thin with fresh orange juice to the desired consistency. Use

with asparagus, broccoli, fennel, and cauliflower.

 

SAFFRON MAYONNAISE: Saffron infuses mayonnaise with its yellow-orange color and

intriguing flavor. Grind 2 large pinches of saffron threads in a small mortar,

then add 1 tablespoon of boiling water. Steep for several minutes to release

the color, then stir it into the mayonnaise. Serve with grilled potatoes,

roasted peppers, tomatoes, fried or grilled fennel, chickpeas -- in fact, with

most Mediterranean vegetables and legumes.

 

TARRAGON MAYONNAISE WITH CAPERS: To 1 cup of mayonnaise, stir in 2 tablespoons

each of chopped tarragon, snipped chives, and chopped parsley; 1 tablespoon of

chopped capers; and 2 tablespoons of finely chopped cornichon pickle. Serve

with cucumbers, as a dip for celery hearts, or with fried vegetables.

 

ROASTED RED PEPPER MAYONNAISE: Roast, peel, and finely dice 1 large red bell

pepper. Stir it into the Garlic Mayonnaise made with just 2 garlic cloves, and

season with several pinches of cayenne plus lemon juice to taste. Use this

salmon-pink sauce to bind layers of vegetable frittatas or to serve with the

Saffron Noodle Cake.

 

RED CHILE MAYONNAISE: Stir 1 or more teaspoons of ground red chile, to taste,

into 1 cup of mayonnaise. (Remember, the heat will increase as it sits.)

 

GREEN CHILE MAYONNAISE: Add several minced and seeded jalapenos, an unseeded

serrano chile, or a large Anaheim chile, grilled, peeled, seeded, and finely

minced.

 

CHIPOTLE MAYONNAISE: For a smoky-hot mayonnaise, stir in a little pureed canned

chipotle chile. Add chopped scallions, garlic, and cilantro, if desired, to

taste.

 

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 1 cup "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 38 Calories; 4g Fat (95.3% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 27mg Cholesterol;

9mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...