Greenmayonnaisesauce Recipes

Steps:

• Pulse herbs in a blender with lemon juice and 1/2 cup mayonnaise until puréed. Add remaining 1/2 cup mayonnaise, salt, and pepper and blend well.
• Transfer to a bowl and chill, covered, at least 2 hours to allow flavors to blend.

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

Steps:

• In a small bowl mix together the mayonnaise and tomato puree. Garnish with diced red bell pepper. Serve with chicken.
• In a small saucepan boil potato until tender, drain and reserve. In a small bowl mix together mayonnaise and garlic. Add potato. Serve with fish.
• Yield: approximately 1-1/2 cups
• In a bowl combine all ingredients. Serve with fish or chicken.
• Yield: approximately 1-1/4 cups

Steps:

• Put the chives, tarragon, parsley, vinegar, egg and garlic into a blender or food processor. Add the mustard and one tablespoon olive oil. Process for 10 seconds, then add the oils in a thin stream very slowly while you process. Keep adding oil until the mayonnaise is thick.
• Season and refrigerate.

Steps:

• Place all ingredients, except mayonnaise, in a blender jar and process until smooth.
• Stir into mayonnaise and whisk until smooth. Makes 2 1/2 cups.

Steps:

• Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

Steps:

• Bring enough water to a boil to cover the spinach and parsley, and blanch them for 5 seconds. Drain, and run under cold water; squeeze dry in a dish towel.
• In a food processor with the motor running, put the garlic through the feed tube, and mince. Add the spinach, parsley and cilantro, and process to chop. Add the coriander, lemon juice, mayonnaise and yogurt, and process until the greens are well blended and the mayonnaise is a bright green. Season with salt. Chill at least a couple of hours or overnight. Use about 2 tablespoons for each serving of salmon.

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:

• Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

Steps:

• In blender or food processor combine the following:
• mayonnaise.
• water.
• ketchup.
• sugar.
• hot pepper sauce.
• garlic powder.
• paprika.
• white pepper.
• black pepper.
• salt.
• Blend until smooth.