Balsamic Mayonnaise Recipes

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., In a small bowl, mix mayonnaise, vinegar, pepper and salt. Spread half of the mixture over four toast slices. Layer with bacon, salad greens, tomatoes and avocado. Spread remaining mayonnaise over remaining toast; place over top.

Steps:

• Drain the tuna and put into a small bowl then mix in mayonnaise.
• Slice tomato and lay pieces of tomato on top of tuna mixture.
• Drizzle on the balsamic vinegar.

Steps:

• Preheat oven to 350 degrees.
• Whisk together half of the oil (1/4 cup), 2 of the garlic cloves, and salt together in large bowl. Add bread and toss to coat with oil mixture. Transfer to foiled-lined baking sheet. Bake until browned, about 12 minutes, stiring once. Cool completely.
• Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining oil, and remaining garlic in blender or food processor. Puree until smooth. Season with salt and peper.
• Toss lettuce and croutons with dressing to coat. Serve immediately.

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

Steps:

• Combine balsamic vinegar, peppercorns, thyme and garlic in a small pot over low heat. Let simmer until reduced to about 2 tablespoons and slightly thickened, 10 to 15 minutes. Let cool and strain.
• Whisk together the mayo and reduced strained balsamic in a medium bowl. Serve as a spread on sandwiches or use as a dipping sauce.

Steps:

• Place above ingredients in a blender and blend until smooth.

Steps:

• Cover eggs with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a rolling boil, partially covered. Remove from heat and let eggs stand, covered, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Gently tap shell all over with back of a spoon to lightly crack (do not peel). Do not tap too hard or tea liquid will seep into shell instead of just staining cracks.
• Bring soy sauce, sugar, and water to a boil in saucepan, stirring until sugar is dissolved, then add tea bags. Reduce heat and simmer, covered, 10 minutes. Add eggs (and more water if eggs are not completely covered by liquid) and simmer, covered, 10 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool, then chill at least 2 hours. Lift eggs from liquid and peel. Reserve 2 tablespoons cooking liquid and discard remainder.
• Whisk vinegar and reserved cooking liquid into mayonnaise and serve with eggs. Present eggs whole, then quarter for dipping. (Yolks may have a dark ring.)

Steps:

• Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.