Herbed Mayonnaise Recipes

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

Steps:

• Mix all ingredients in a small bowl. Season to taste with salt and pepper.
• Can be made 1 day ahead.
• Cover and refrigerate.

Steps:

• Rinse a large porcelain, glass or stainless-steel mixing bowl in hot water and dry thoroughly.
• Drop egg yolks in the bowl, add salt, pepper, mustard and a little lemon juice, and beat well.
• Using a bottle or any narrow-necked pourer, or a teaspoon, drop oil very, very slowly into egg mixture, beating with a wire whisk between each addition. Do not add more oil until the previous addition is absorbed.
• Add a little lemon juice from time to time to keep mixture workable.
• When dressing has reached consistency of sour cream, add oil in a thin stream, beating as you do, until desired consistency is reached. Continue adding lemon juice to taste.
• Blanch the greens in boiling water for two minutes. Drain thoroughly, puree and stir into mayonnaise.
• Check for seasoning, and, if you plan to store mayonnaise, do so in the refrigerator for no longer than 24 hours.

Steps:

• In a medium bowl, mix the mayonnaise, cilantro, parsley, agave, mint, garlic, lime zest and juice until well combined.

Steps:

• Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

Steps:

• Put the egg yolk, mustard and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the safflower and olive oils. Beat until thickened and smooth.
• Beat in the herbs, salt and pepper.

Steps:

• Place mayonnaise in food processor. Add next 4 ingredients; process until smooth, about 30 seconds. Transfer to bowl. Stir in lemon juice and peel. Season with salt and pepper. (Can be made 1 day ahead. Chill.)

Steps:

• Spray 2 baking sheets with nonstick spray.
• Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
• Add in crabmeat, then 1 1/2 cups breadcrumbs.
• Stir in egg yolks.
• Place 2 1/2 cups breadcrumbs in a shallow bowl.
• Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
• Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
• Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
• Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.

Steps:

• Mix all ingredients and enjoy!

Steps:

• In a small bowl, sprinkle the gelatin over 2 tablespoons of cool water and let sit until absorbed, about 5 minutes. Put the bowl in a pan of hot water and stir to melt the gelatin.
• In a blender or food processor, combine the gelatin mixture, the egg and egg yolk, mustard, sugar, garlic, and herbs and process until smooth. With the machine running, add the oil in a slow steady stream (just drips at first, adding more rapidly once the mayonnaise begins to thicken) to make a very thick mayonnaise. Stop and add the lemon juice and vinegar once the mixture begins to thicken and then add the remaining oil, stopping just before it has thickened to your liking. It will thicken a bit more once it is chilled.
• Scrape into a small bowl, season with salt and pepper, and cover the surface with plastic wrap. Chill until ready to use. The mayonnaise will keep 3 or 4 days in the refrigerator, though the garlic flavor will intensify over time. Makes 2 cups.

Steps:

• Put the mayonnaise in a mixing bowl and beat in the Worcestershire sauce and Tabasco. Add the remaining ingredients and stir to blend well.

Steps:

• In a large bowl, whisk together the egg yolks and the mustard. While whisking continuously, slowly stream the oil into the egg yolks a little at a time until completely emulsified. This will take 8 to 10 minutes. A little patience, strength, and ambition are required, friends.
• When the mayonnaise has come together and is nice and thick, add the lemon juice, vinegar, and hot sauce and whisk for 30 seconds. Fold in the grated garlic and herbs and season with the salt. Taste and adjust the seasonings if necessary.
• Check you out! You just made mayo!! It'll keep in an airtight container in the fridge for about 1 week. If it separates, add 1 to 2 teaspoons water to the mayo and whisk until smooth and combined.
• Bonus!
• You can also make mayo in a food processor. Process the egg and mustard for about a minute, then slowly stream in the oil through the feed tube with the processor running until the mayo emulsifies and thickens beautifully. (If using a Mini-Prep, you can use the two little holes in the top of the lid to drip in the oil.) Add the lemon juice, vinegar, and hot sauce and pulse a few times until combined. Fold in the garlic and fresh herbs, and season with the salt. Sweet!

Steps:

• Stir all ingredients together.
• Top a simple salad, perhaps with boiled new potatoes, sliced green onions, or dollop on grilled chicken and pasta. Add to deviled eggs, or use as a dip for fresh vegetables.
• Enjoy!