Lemon Garlic Mayonnaise Recipes

Steps:

• For the dip: Mix the mayonnaise, garlic, lemon juice and plenty of freshly ground black pepper in a small bowl until well combined. Refrigerate until ready to use.
• For the broccoli tots: Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water.
• Add the broccoli florets and stems to the boiling water and cook until a very vibrant green and lightly softened, 1 to 2 minutes. Drain the broccoli and immediately submerge into the bowl of ice water to stop the cooking. You want the broccoli to remain as green as possible. Squeeze the broccoli in clean dish towels to remove as much of the water as possible.
• Add the broccoli to the bowl of a food processor and pulse a few times until finely chopped. Add the parsley, chives, lemon zest and juice, garlic and onion and pulse until the mixture is well combined and no large chunks of any ingredient remain (you should have about 3 1/2 cups of the broccoli mixture). Transfer to a large bowl and add the breadcrumbs, egg, red pepper flakes, 2 teaspoons salt and a generous amount of freshly ground black pepper and mix to combine. You want the mixture to hold together when formed into a ball.
• Using a tablespoon as a guide, scoop the mixture from the bowl, roll into balls (each ball should weigh about 21 grams) and place on a baking sheet. Repeat with the remaining broccoli mixture (you should have about 28 tots). Place the baking sheet in the freezer for 20 minutes.
• Meanwhile, fill a pot with vegetable oil so it comes about 2 inches up the sides. Fit the pot with a deep-fry thermometer and heat the oil over medium-high heat to 375 degrees F.
• Fry the tots in 2 to 3 batches until the outsides are a deep golden brown, the insides are still very green and the tots are warmed throughout, 2 to 3 minutes (be sure not to overcrowd the pot or the oil will drop too dramatically in temperature and the outside of the tots will not be crispy). Use a slotted spoon to transfer the tots to a paper towel-lined plate. Sprinkle with salt. Be sure to bring your oil back to temperature between each batch. Serve immediately with the dip.

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.)

Steps:

• Bake 1 1/2 pounds frozen crinkle-cut fries as the label directs. Toss with 2 tablespoons melted butter, 3 tablespoons chopped parsley and 1 minced garlic clove; season with salt and pepper. For dipping, mix 1/2 cup mayonnaise with the grated zest and juice of 1 lemon; sprinkle with paprika.

Steps:

• Stir together all ingredients in a small bowl.
• Note: Alioli can be made up to two days in advance, covered and refrigerated.

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.

Steps:

• 1. Remove crusts, then soak the bread in the milk for 1 minute; squeeze bread well and place in the bowl of a food processor with garlic and lemon zest. Pulse the machine on and off about 5 times to combine ingredients.
• 2. Add the mayonnaise and yogurt; process until smooth.
• 3. With the motor running, drizzle in olive oil through the feed tube and process until smooth.
• 4. Remove the mixture to a bowl and season with salt and pepper. Serve with the Lemon Grilled Shrimp Cocktail.

Steps:

• Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
• Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
• While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
• Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.

Steps:

• Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

Steps:

• Place garlic and shallots in a small, heavy saucepan. Add wine and simmer slowly until reduced by half and shallots and garlic are soft, about 10 minutes. Remove from heat and stir in lemon juice.
• Gradually whisk in egg yolks, return to stove and cook, whisking constantly over medium heat, until mixture thickens to the consistency of heavy cream. Do not allow to boil or eggs will curdle.
• Dissolve cornstarch in 1 tablespoon cold water. Whisk into pan and cook until sauce thickens. Slowly but vigorously whisk in olive oil. Add stock, adjusting the quantity to make the sauce thicker or thinner as desired. Strain sauce into a clean saucepan, pressing on the solids. Season with salt and pepper and add additional seasonings to taste, if desired.
• To serve hot, reheat, but do not boil. Sauce may also be served at room temperature or chilled.