BASIL MAYONNAISE
Steps:
- Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
SALMON CAKES WITH LEMON - HERB MAYONNAISE
Make and share this Salmon Cakes With Lemon - Herb Mayonnaise recipe from Food.com.
Provided by evelynathens
Categories Brunch
Time 20m
Yield 6 appetizer servings
Number Of Ingredients 13
Steps:
- To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
- Season sauce to taste. Refrigerate until needed.
- To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about ¾ inch thick.
- Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
- Serve with sauce.
LEMON HERB MAYONNAISE
Make and share this Lemon Herb Mayonnaise recipe from Food.com.
Provided by Mark Kovach
Categories Spreads
Time 1m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- combine all ingredients.
- Excellent on fish instead of tartar sauce.
LEMON-HERB MAYONNAISE
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Provided by Rick Martinez
Categories Bon Appétit Mayonnaise Sauce Summer Dip Herb Basil Tarragon Garlic Lemon
Yield Serves 8
Number Of Ingredients 6
Steps:
- Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper.
- Do Ahead
- Mayonnaise can be made 6 hours ahead. Cover and chill.
NEW ENGLAND-STYLE SHRIMP ROLLS WITH LEMON-HERB MAYONNAISE
Herb-blended mayonnaise provides a simple addition to an easy shrimp roll that's ready in 50 minutes - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- In medium bowl, stir together mayonnaise, lemon juice, parsley and basil with whisk. Add shrimp, celery, onion, seafood seasoning, salt and pepper; gently toss until coated. Cover; refrigerate about 30 minutes or until chilled.
- Heat large heavy skillet over medium-low heat. Lightly butter both sides of each bun. Place in skillet; heat 2 minutes or until buns are golden brown. Turn buns over; toast other side.
- Divide shrimp salad evenly among toasted buns; serve immediately.
Nutrition Facts : Calories 390, Carbohydrate 23 g, Cholesterol 190 mg, Fat 3, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Servings, Sodium 780 mg, Sugar 4 g, TransFat 1/2 g
HERB MAYONNAISE
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This quick-and-easy version is flavored with herbs of your choice.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 6
Steps:
- Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
- Add mustard and lemon juice. Pulse ingredients until well combined.
- With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
LEMON & CHIVE MAYONNAISE
This fresh-tasting homemade mayo makes a delicious accompaniment to baked salmon
Provided by Good Food team
Categories Condiment
Time 20m
Number Of Ingredients 8
Steps:
- Mix the egg yolks with the mustard powder, pepper, 1 tbsp cider vinegar and a pinch of salt in a bowl. Mix the oils together in a jug. Use an electric whisk to whisk the yolk mixture, then very slowly, drip-by-drip, add the oil. When the mixture is pale and thicker, and no oil is visible, swap from a drip to a slow, steady stream - whisking all the while.
- When all the oil is added and you have a thick mayonnaise, taste and season with more vinegar, salt and pepper. Stir in the lemon zest and chives, then chill until ready to serve.
Nutrition Facts : Calories 380 calories, Fat 41 grams fat, SaturatedFat 8 grams saturated fat, Protein 2 grams protein, Sodium 0.02 milligram of sodium
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