Mustard Mayonnaise Recipes

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:

• Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
• With the motor still running, slowly add the oil in a thin stream (like string).
• When all the oil is incorporated, keep running the machine for another 10-20 seconds.
• Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.

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:

• Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.

Steps:

• In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and 2 teaspoons Dijon mustard until well combined. Whisking constantly, slowly drizzle in both oils until emulsified; season with pepper.
• Fold in honey, whole-grain mustard, and remaining 2 tablespoons plus 1 1/2 teaspoons Dijon mustard.

Steps:

• Cook french fries according to package instructions and keep warm in oven if necessary.
• Meanwhile, cut onion into very thin slices with slicer, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.
• While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper.
• Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.

Steps:

• Put the egg yolk and mustard in a bowl. With a hand whisk, keep whisking the mixture while gradually adding the olive oil. When all of the oil has been added, season to taste with the lemon juice and stir in the tarragon.

Steps:

• In a bowl stir together the mayonnaise, the mustards, the lemon juice, the honey, and pepper to taste. Serve the mayonnaise with meat, chicken, or vegetables.

Steps:

• Place all ingredients in a small bowl, and whisk until combined.
• Serve as a dipper for chicken, or a dressing for meats or salads!