Minted Mayonnaise Recipes

Steps:

• Place potatoes in a medium saucepan filled with cold water and 1 teaspoon salt. Bring to a boil, reduce to simmer, and cook until potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain, and let cool at room temperature.
• Prepare mint mayonnaise: Place egg, mustard, lemon juice, and remaining 1/2 teaspoon salt in the jar of a blender; pulse until well combined. With blender running, pour in the oil in a slow, steady stream. The egg mixture will become thick and creamy. Pulse in mint until just combined. Season to taste with salt and pepper. Serve mayonnaise immediately with potatoes, or keep refrigerated up to 3 days.

Steps:

• Place the egg yolks in a bowl and use a whisk to mix in the lemon juice, mustard and a little salt.
• Beat continuously, adding minted oil 1 tablespoon at a time until all the oil is incorporated and the mixture is smooth and creamy.
• Minted olive oil instructions.
• bring the oil slowly to temp of 70-80d in a pan.
• If you don't have a thermometer, don't boil it, it is better to be colder than too hot.
• Place the mint in a heatproof bowl and poor the oil over it, mix well and allow to cool.
• Strain oil into a jar and discard the mint.

Steps:

• 1. Combine together.

Steps:

• In a small bowl stir together mayonnaisse, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.
• Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Steps:

• In a bowl, combine the first six ingredients. Add peas and onion; toss to coat. Cover and refrigerate for 1 hour.