Mustardayonnaise Recipes

Steps:

• In a food processor, combine the egg, mustard powder, and vinegar. Puree for 1 minute, until pale yellow.
• With the processor running, very slowly start to add the oil, 1 tablespoon at a time. Once you've added half of the oil, add the rest in a slow, steady stream. The mayonnaise should begin to thicken to the consistency of prepared mayo, or a bit looser. Add the lemon juice and salt and pulse to incorporate.
• Transfer to a clean, airtight container and store in the refrigerator. The mayonnaise should keep for up to 1 week.
• Enjoy!

Steps:

• Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

Steps:

• In a mixing bowl, stir everything together, then whisk until lightened and smooth.
• Use immediately or transfer to a lidded container and refrigerate for up to 5 Days.

Steps:

• Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.

Steps:

• Place both ingredients in small bowl and mix well.
• Enjoy your mustardayonnaise on sandwiches, as a dip for fries, chips, whatever.

Steps:

• Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

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). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

Steps:

• By hand: Place egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in a bowl and whisk together until mixture is smooth and thoroughly combined. Add the oil: Start with one drop at a time and whisk constantly until mixture begins to thicken; add remaining teaspoon lemon juice, then pour in oil in a very slow, steady stream and continue whisking until oil is incorporated and sauce is thick and emulsified. Use immediately or refrigerate in an airtight container for up to 1 week.
• Blender method: Combine egg yolk, mustard, lemon juice, 1/4 teaspoon salt, and a pinch of pepper in the jar of a blender or in a large glass measuring cup, if using a hand blender. Blend until smooth and thoroughly combined. Add oil, starting with one drop at a time, and blend constantly until mixture begins to thicken. Add remaining lemon juice while continuing to blend, and pour remaining oil in a slow and steady stream until oil is incorporated and mixture is thick and emulsified.