Guest guest Posted April 15, 2002 Report Share Posted April 15, 2002 * 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 Quote Link to comment Share on other sites More sharing options...
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