GOURMET REAL MAYONNAISE
Make and share this Gourmet Real Mayonnaise recipe from Food.com.
Provided by The Spice Guru
Categories Lunch/Snacks
Time 15m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: I HAVE BEEN MAKING MAYONNAISE FOR YEARS AND HAVE NEVER HAD A SINGLE OCURRRENCE OF "SALMONELLA"! USE ONLY THE FRESHEST CRACK-FREE EGGS THAT HAVE BEEN PROPERLY REFRIGERATED. BEFORE BREAKING EGGS, SANITIZE THE OUTER SHELLS FIRST, THEN RINSE WELL FOR ADDED SAFETY. SERVE PREPARED MAYONNAISE USING A CLEAN UTENSIL WHICH HAS NOT HAD CONTACT WITH OTHER INGREDIENTS. KEEP UNUSED MAYONNAISE SEALED AND REFRIGERATED. SINCE ANY NATURAL PRESERVATIVE-FREE MAYONNAISE IS PERISHABLE, USE WITHIN 3 DAYS.
- SELECT a durable, quality kitchen blender with a removable center lid knob.
- CRACK one whole egg into the blender.
- SEPARATE another egg then add the yolk into blender.
- ADD the remaining ingredients EXCEPT the canola oil (2 1/2 teaspoons distilled white vinegar, 1 1/2 teaspoons fresh lemon juice (REMOVE ANY SEEDS BEFORE ADDING!), 1/2 teaspoon dry mustard, 1/4 teaspoon fine sea salt, 1/4 teaspoon white sugar, 1/8 teaspoon cayenne pepper, 1 pinch garlic powder, 1 pinch white pepper); PLACE blender lid into place.
- TURN blender on to the WHIP setting for a few seconds to emulsify mixture; STOP blender and remove lid; REMOVE blender lid's center knob to leave a feeding hole; REPLACE adjusted lid.
- INTO a clear measuring cup with a spout top, add canola oil to the 3/4 cup mark.
- SLOWLY trickle oil into blender feeder hole by drips or up to the thinnest steady stream, until all of the oil has been added, and the mayonnaise is completely blended and emulsified.
- TRANSFER mayonnaise into a resealable container to refrigerate (mayonnaise will emulsify further with refrigeration), or use right away (keep unused portion refrigerated at all times, and use the fresh mayonnaise within 3 days).
- SERVE with your favorite foods and enjoy!
Nutrition Facts : Calories 100.3, Fat 10.8, SaturatedFat 0.9, Cholesterol 23.2, Sodium 45.3, Carbohydrate 0.2, Sugar 0.1, Protein 0.8
CITRUS MOUSSE
This is fast and elegant--everyone always thinks it must be a complicated recipe but it's shamefully simple. I don't know why, but I always confess after serving it that it only took a few minutes to make. Either pour it into one bowl or individual serving dishes, and garnish with fresh fruit, such as strawberries or mandarin slices. Try it with pineapple or lime juice in place of the grapefruit, if you like!
Provided by CJASHEEHAN
Categories Desserts Mousse Recipes
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat together whipped topping and condensed milk. Gradually beat in lemon and grapefruit juices, until evenly blended.
- Pour the mousse into one bowl or divide it into individual serving dishes. Garnish with fruit, if desired.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 53.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 16.7 g, Sodium 65.2 mg, Sugar 41 g
LOW FAT MAYONNAISE
Lesley gave me this recipe when I was trying to live with the low fat diets. I didnt last with the diet, but I still make this dressing. You can do ANYTHING with it, and lets face it, low cal dressing tastes YUK usually.
Provided by mummamills
Categories Spreads
Time 20m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- put the mayo and the yogurt in a big bowl and whisk together.
- add any or all the other stuff and whisk again.
- put it back in the mayo jar and the yogurt container.
- leave in the fridge for an hour.
- enjoy.
- will keep for ages in the back of the fridge.
ASPARAGUS WITH MOUSSELINE SAUCE
Steps:
- Snap the ends off the asparagus. Then, using a vegetable peeler, peel about 2 inches off the thickest part of the stems.
- Bring a big pot of water, with the salt and the sugar, to a boil. Drop in the asparagus, and cook for about 15 minutes, depending on the thickness. Pierce with a fork to see if they are tender; white asparagus should be cooked softer than green asparagus. Drain, and set aside.
- Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade. Add the mustard, red-wine vinegar, and salt and freshly ground pepper to taste. Pulse to combine. With the motor running, gradually drizzle in the oil until it emulsifies and you have a thick, creamy mayonnaise.
- Beat the egg white to stiff peaks. Mix half of the beaten egg white into the mayonnaise, then gently fold in the other half to make a very fluffy mousseline. Serve the hot asparagus with the mousseline on the side.
KING GEORGE WHITING, SHELLFISH MOUSSELINE AND CHAMPAGNE SAUCE
This is taken from the My Kitchen Rules website here = http://au.tv.yahoo.com/my-kitchen-rules/recipes/recipe/-/13263369/king-george-whiting-shellfish-mousseline-and-champagne-sauce/ it looks amazing, so I am sharing it here.
Provided by Satyne
Categories European
Time 2h48m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 140°C Grease four round ovenproof dishes (250ml capacity). Line bases with baking paper.
- To make mousseline, spread prawns in a single layer on a tray lined with baking paper. Freeze for about 10 minutes or until ice cold and semi frozen.
- Process prawns until smooth. Add cream, egg whites, paste and cayenne. Process until combined.
- Cook spinach leaves in a saucepan of boiling water for a couple of seconds to wilt. Drain. Pat dry.
- Season fish all over. Wrap two fillets around the inside edge of each prepared dish. Line inside of fish with spinach leaves. Spoon mousseline into centre. Top with a sprig of dill. Gently tap dishes on bench to get rid of any air. Top with a piece of baking paper, then wrap with a square of foil to seal.
- Place a tea towel or some sheets of paper towel on the base of a deep baking tray (this will prevent the dishes from sliding around) . Place dishes in tray and add enough boiling water to come halfway up side. Bake for about 25 minutes or until mousseline is set and fish is cooked through (exact time will depend on thickness of fish fillets).
- To make sauce, simmer fish stock and wine until reduced by half. Add cream and reduce by half again. Add remaining ingredients. Simmer until slightly thickened.
- Meanwhile using a mini melon baller, cut balls from zucchini, carrot and potato.
- Cook vegetables separately in boiling salted water until tender. Drain. Heat butter and oil in a frying pan on high. Add vegetables and cook for 1 minute. Season. Remove and cover to keep warm. Add prawns to same pan. Cook over medium heat until just cooked through.
- To serve, remove foil and baking paper from ovenproof dishes and invert onto a board lined with absorbent paper to drain away any juices. Transfer fish to serving plates and top with a prawn. Drizzle with sauce. Serve with vegetables. Garnish with edible flowers.
- Notes.
- Tips:.
- - King George Whiting is a prized fish with a delicate sweet flavour found in SA, south-west WA and Victoria.
- - To make fish stock, place 1kg fish bones, heads and skin (we used snapper wings), 3 sliced leeks, 2 chopped carrots, 1 sliced brown onion, 2 chopped garlic cloves, 2 bay leaves and 8 black peppercorns in a large saucepan. Cover with water. Bring to a gentle simmer. Simmer, uncovered, for 25 minutes or until reduced by half, skimming away any scum. Strain.
Nutrition Facts : Calories 741.9, Fat 55.3, SaturatedFat 31.9, Cholesterol 284.6, Sodium 773.1, Carbohydrate 27.9, Fiber 3.8, Sugar 4.5, Protein 21.1
More about "mousseline mayonnaise recipes"
TRADITIONAL MOUSSELINE CREAM RECIPE — CHEF ISO
From chefiso.com
MOUSSELINE MAYONNAISE RECIPE - FOOD.COM
From food.com
4/5 (1)Total Time 5 minsCategory Salad DressingsCalories 641 per serving
MOUSSELINE POTATOES - A FRENCH SIDE DISH | GREEDY GOURMET
From greedygourmet.com
Cuisine FrenchTotal Time 1 hr 50 minsCategory Side DishCalories 246 per serving
MAYONNAISE MOUSSELINE | RECIPE | HOMEMADE MAYONNAISE RECIPE, …
From pinterest.ca
TUNA TARTARE WITH AVOCADO AND WASABI MOUSSELINE | RICARDO
From ricardocuisine.com
RECETTES DE MOUSSELINE
From recettes.de
CREME MOUSSELINE - SILKY, CREAMY FRENCH DESSERT FILLING | BONNI …
From bonnibakery.com
ASPARAGUS WITH MOUSSELINE MAYONNAISE - MEZZA LUNA
From ecolemezzaluna.ca
MAYONNAISE MOUSSELINE - MARMITON
From marmiton.org
MOUSSELINE DE HOMARD (LOBSTER MOUSSE) | SAVEUR
From saveur.com
MAYONNAISE MOUSSELINE, LA MAYONNEIGE : UNE RECETTE LéGèRE
From papillesetpupilles.fr
WHAT THEY ATE ON TITANIC - POACHED SALMON WITH MOUSSELINE …
From toriavey.com
LOW FAT MOUSSELINE MAYONNAISE RECIPE - FOOD.COM
From food.com
MOUSSELINE SAUCE OR SAUCE CHANTILLY - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
MOUSSELINE MAYONNAISE (MAYONNAISE MOUSSELINE) RECIPE | EAT YOUR …
From eatyourbooks.com
MOUSSELINE DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
MOUSSELINE MAYONNAISE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #condiments-etc #eggs-dairy #easy #salad-dressings #eggs #garnishes #3-steps-or-less
You'll also love