~Mayonnaise's~

Subject: ~~~Mayonnaise's~~~ Mon Nov 10, 2008 10:39 pm

Banana Mayonnaise

1 ripe banana

1 tbsp freshly squeezed lime or lemon juice

1/2 cup mayonnaise

Mash the ripe banana and add juice

Blend in mayonnaise

Cover and chill in refrigerator

Makes 1 cup

Subject: Re: ~~~Mayonnaise's~~~ Mon Nov 10, 2008 10:40 pm

Dill Mayonnaise

1 egg yolk

Dash of salt

1/2 tbsp vinegar or fresh lemon juice

1/2 tbsp mustard

3/4 cup oil

Dash white or black pepper

Add 1/2 tbsp freshly squeezed lemon juice and

3 to 4 tablespoons finely chopped dill to the mayonnaise

Good with fish seafood and steamed vegetables

This is good with steamed vegetables and fish

In a bowl, combine egg yolk, salt, vinegar or lemon juice and mustard

Beat thoroughly

Add oil to a thin steady stream, beating constantly

Increase the oil stream when mayonnaise starts to thicken

Add pepper to taste

All ingredients should have the same temperature when blending starts 20F to 40F

If mayonnaise begins to curdle, start with a new egg yolk in another clean bowl

Add curdled mayonnaise, a little at a time, beating thoroughly

You may also add 1 tsp ice cold water while beating

For a richer taste, use olive oil instead of salad oil and use tarragon vinegar instead of regular vinegar

Subject: Re: ~~~Mayonnaise's~~~ Mon Nov 10, 2008 10:40 pm

Horseradish Mayonnaise

1 egg yolk

Dash of salt

1/2 tbsp vinegar or fresh lemon juice

1/2 tbsp mustard

3/4 cup oil

Dash white or black pepper

Add 1 to 2 tbsp freshly grated horseradish to the mayonnaise

Good with meat or fish

This is good with steamed vegetables and fish

In a bowl, combine egg yolk, salt, vinegar or lemon juice and mustard

Beat thoroughly

Add oil to a thin steady stream, beating constantly

Increase the oil stream when mayonnaise starts to thicken

Add pepper to taste

All ingredients should have the same temperature when blending starts 20F to 40F

If mayonnaise begins to curdle, start with a new egg yolk in another clean bowl

Add curdled mayonnaise, a little at a time, beating thoroughly

You may also add 1 tsp ice cold water while beating

For a richer taste, use olive oil instead of salad oil and use tarragon vinegar instead of regular vinegar

Subject: Re: ~~~Mayonnaise's~~~ Mon Nov 10, 2008 10:40 pm

Garlic Mayonnaise

1 egg yolk

Dash of salt

1/2 tbsp vinegar or fresh lemon juice

1/2 tbsp mustard

3/4 cup oil

Dash white or black pepper

Press 1 clove garlic into mayonnaise when ready

Stir to combine

Good with grilled meats

In a bowl, combine egg yolk, salt, vinegar or lemon juice and mustard

Beat thoroughly

Add oil to a thin steady stream, beating constantly

Increase the oil stream when mayonnaise starts to thicken

Add pepper to taste

All ingredients should have the same temperature when blending starts 20F to 40F

If mayonnaise begins to curdle, start with a new egg yolk in another clean bowl

Add curdled mayonnaise, a little at a time, beating thoroughly

You may also add 1 tsp ice cold water while beating

For a richer taste, use olive oil instead of salad oil and use tarragon vinegar instead of regular vinegar

Subject: Re: ~~~Mayonnaise's~~~ Mon Nov 10, 2008 10:40 pm

Lemon Mayonnaise

1 egg yolk

Dash of salt

1/2 tbsp vinegar or fresh lemon juice

1/2 tbsp mustard

3/4 cup oil

Dash white or black pepper

Add 1 tbsp freshly squeezed lemon juice and

1/2 cup whipped cream--Seasoned with tarragon

This is good with steamed vegetables and fish

In a bowl, combine egg yolk, salt, vinegar or lemon juice and mustard

Beat thoroughly

Add oil to a thin steady stream, beating constantly

Increase the oil stream when mayonnaise starts to thicken

Add pepper to taste

All ingredients should have the same temperature when blending starts 20F to 40F

If mayonnaise begins to curdle, start with a new egg yolk in another clean bowl

Add curdled mayonnaise, a little at a time, beating thoroughly

You may also add 1 tsp ice cold water while beating

For a richer taste, use olive oil instead of salad oil and use tarragon vinegar instead of regular vinegar

Subject: Re: ~~~Mayonnaise's~~~ Mon Nov 10, 2008 10:40 pm

Mayonnaise

1 egg yolk

Dash of salt

1/2 tbsp vinegar or fresh lemon juice

1/2 tbsp mustard

3/4 cup oil

Dash white or black pepper

In a bowl, combine egg yolk, salt, vinegar or lemon juice and mustard

Beat thoroughly

Add oil to a thin steady stream, beating constantly

Increase the oil stream when mayonnaise starts to thicken

Add pepper to taste

All ingredients should have the same temperature when blending starts 20F to 40F

If mayonnaise begins to curdle, start with a new egg yolk in another clean bowl

Add curdled mayonnaise, a little at a time, beating thoroughly

You may also add 1 tsp ice cold water while beating

For a richer taste, use olive oil instead of salad oil and use tarragon vinegar instead of regular vinegar

Subject: Re: ~~~Mayonnaise's~~~ Mon Nov 10, 2008 10:41 pm

Mayonnaise

1 teaspoon paprika

Dash cayenne pepper

1 1/2 ounces (3 tablespoons) salt

1 pound (2 cups) egg yolks (24 to 36) or 3 cups (12 to 14) whole eggs

1/2 cup vinegar

1/2 cup lemon juice

1 gallon salad oil

Mix paprika, cayenne and salt.

Beat egg yolks.

Add seasonings to beaten egg yolks. Mix well.

Add all vinegar and lemon juice slowly to egg yolks, beating at high speed constantly.

Add oil very slowly at first, until an emulsion is formed.

Then add oil in amount of 1/2 cup and later 1 cup at a time, beating after each addition

Stop mixer after each quart of oil has been added,

Then continue until all has been added

Makes about 1-1/2 gallons.

Subject: Re: ~~~Mayonnaise's~~~ Mon Nov 10, 2008 10:41 pm

Another Mayonnaise Recipe
Using a Blender

1 egg

2 tablespoons vinegar

1 teaspoon dry mustard

1 teaspoon salt

1 cup olive oil

For mayonnaise, blend 1/4 cup of oil with other ingredients about 5 seconds.

Add remainder of oil while blender is running

Stop when last of oil has been added

Use high speed.

Subject: Re: ~~~Mayonnaise's~~~ Mon Nov 10, 2008 10:41 pm

Pineapple Mayonnaise

2 cups Mayonnaise

1/2 cup pineapple sundae topping

Combine mayonnaise and pineapple sundae topping and mix thoroughly, stirring until well blended

Cover and refrigerate until time to serve

Use as a salad dressing or a dip for fresh fruits

Yield 2-1/2 cups

~~~Mayonnaise's~~~

~Mayonnaise's~