POTATOES WITH MINT MAYONNAISE
Serve this side dish with our Poached Salmon with Beet Relish and Green Beans with Tapenade Dressing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan filled with cold water and 1 teaspoon salt. Bring to a boil, reduce to simmer, and cook until potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain, and let cool at room temperature.
- Prepare mint mayonnaise: Place egg, mustard, lemon juice, and remaining 1/2 teaspoon salt in the jar of a blender; pulse until well combined. With blender running, pour in the oil in a slow, steady stream. The egg mixture will become thick and creamy. Pulse in mint until just combined. Season to taste with salt and pepper. Serve mayonnaise immediately with potatoes, or keep refrigerated up to 3 days.
MINTED MAYONNAISE
Make and share this Minted Mayonnaise recipe from Food.com.
Provided by Latchy
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the egg yolks in a bowl and use a whisk to mix in the lemon juice, mustard and a little salt.
- Beat continuously, adding minted oil 1 tablespoon at a time until all the oil is incorporated and the mixture is smooth and creamy.
- Minted olive oil instructions.
- bring the oil slowly to temp of 70-80d in a pan.
- If you don't have a thermometer, don't boil it, it is better to be colder than too hot.
- Place the mint in a heatproof bowl and poor the oil over it, mix well and allow to cool.
- Strain oil into a jar and discard the mint.
Nutrition Facts : Calories 338.6, Fat 37.4, SaturatedFat 5.5, Cholesterol 62.9, Sodium 4.5, Carbohydrate 1.2, Fiber 0.4, Sugar 0.1, Protein 1
MINTED RADISH TEA SANDWICHES WITH LEMON MAYONNAISE
Categories Sandwich Mustard No-Cook Vegetarian Quick & Easy Kentucky Derby Buffet Mayonnaise Lemon Mint Radish Spring Chill Sour Cream Gourmet
Yield Makes 24 tea sandwiches
Number Of Ingredients 8
Steps:
- In a small bowl stir together mayonnaisse, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.
- Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.
BASIC MAYONNAISE
Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes
Provided by Good Food team
Categories Condiment
Number Of Ingredients 4
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.
Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium
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