GARLIC MAYO
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.
GARLIC MAYO
Provided by Jeff Mauro, host of Sandwich King
Time 5m
Yield 1 cup
Number Of Ingredients 0
Steps:
- Combine 1 cup mayonnaise, 1/2 teaspoon each chili powder and ground cumin, 1 minced garlic clove and salt and pepper to taste in a medium bowl; mix until smooth.
HOMEMADE GARLIC MAYONNAISE
This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.
Provided by Rudy Torrijos III
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g
AIOLI (GARLIC MAYONNAISE)
The renowned chef Alice Waters makes her aioli in the most inefficient and old-fashioned way possible: using a mortar and pestle to mash the garlic, a fork to whip up the emulsion and no lemon juice, vinegar or any other acid at all. It was the best mayonnaise I've ever tasted, but then again, she did use a wonderfully perfumed olive oil. For this recipe, you should do the same.
Provided by Mark Bittman
Categories condiments, dips and spreads
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- Mash the garlic to a smooth paste in a mortar with a pinch of salt; set aside 1/3 of the paste. To the rest of the garlic add 1/2 teaspoon room-temperature water, 1/4 teaspoon salt and the egg yolk, stirring well. Slowly whisk in the olive oil, a few drops at a time. As the mixture begins to thicken, begin adding the oil in a slow, steady stream. If the aioli becomes too thick, thin it with a bit of water, and continue. After all the oil has been mixed in, taste for salt and garlic, and adjust accordingly. Serve with salmon and vegetables.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 17 grams, Carbohydrate 0 grams, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 53 milligrams, Sugar 0 grams
GARLIC MAYONNAISE
Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste
Provided by Charlotte Pike
Categories Condiment
Time 10m
Yield Makes 300ml
Number Of Ingredients 5
Steps:
- Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.
Nutrition Facts : Calories 122 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.1 grams carbohydrates, Protein 0.5 grams protein, Sodium 0.09 milligram of sodium
ROASTED GARLIC MAYONNAISE
I have had this roasted garlic mayonnaise at a local restaurant and loved it. It took me four times to perfect it and get it right but here it is. This is great with a grilled artichoke.
Provided by CCwJR
Categories Side Dish Sauces and Condiments Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
- Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
- Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
- Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 2.5 g, Cholesterol 34.1 mg, Fat 21.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 64 mg, Sugar 0.1 g
SAVORY TURKEY BURGERS WITH GARLICKY MAYONNAISE
Fire up the grill and enjoy a flavorful burger and French-style mayonnaise without the guilt!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small bowl, mix mayonnaise, lemon juice and garlic. Cover; refrigerate until serving time.
- In large bowl, stir turkey, oats, soy sauce, seasoning blend, onion and egg white until well mixed. Shape mixture into 4 patties, about 3/4 inch thick.
- Place patties on grill. Cook uncovered over medium heat about 15 minutes, turning once, until thermometer inserted in center of patty reads 165°F.
- Spread 1 tablespoon mayonnaise on bottom of each bun. Place burgers over mayonnaise; top with lettuce, tomatoes and top of buns.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 75 mg, Fiber 4 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 520 mg, Sugar 7 g, TransFat 0 g
FOOLPROOF LEMON-GARLIC MAYONNAISE
Mayonnaise started out in life as a salad dressing, but the modern supermarket version isn't something you'd want to serve on its own -- or use to highlight the vegetables of the season. This soft, lemony version makes irresistible dribbles and pools on top of a composed salad, or can be spooned onto the side of the plate and used for dipping. The hot water keeps the mayonnaise smooth and fluffy. For an even lighter texture, use grapeseed oil instead of olive oil.
Provided by Julia Moskin
Categories easy, quick, salads and dressings
Time 15m
Yield 1 heaping cup
Number Of Ingredients 7
Steps:
- In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.
- With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water. (A small splash from the kettle or tap is the right amount.) Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix. Taste and adjust seasoning with more lemon juice, salt or pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps 2 days.
Nutrition Facts : @context http, Calories 1021, UnsaturatedFat 93 grams, Carbohydrate 3 grams, Fat 113 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 17 grams, Sodium 343 milligrams, Sugar 1 gram, TransFat 0 grams
GARLIC MAYONNAISE
An easy Garlic Mayonnaise recipe. This recipe was created to accompany Mushroom-Ham Brochettes with Garlic Mayonnaise. Can be prepared in 45 minutes or less.
Categories Condiment/Spread Garlic Low Carb Quick & Easy Mayonnaise Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
- (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)
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