Quick Walnut Mayonnaise Recipes
WALNUT-PEPPER MAYO
Steps:
- Mix 1 cup mayonnaise, 1/2 cup chopped toasted walnuts, 1/4 cup chopped roasted red pepper, 2 tablespoons chopped parsley and 2 teaspoons lemon juice. Season with salt and pepper.
QUAIL EGGS WITH ASPARAGUS AND WALNUT MAYONNAISE
Provided by Food Network
Time 18m
Yield 6 appetizer portions
Number Of Ingredients 10
Steps:
- Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately.
- Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper.
- Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips.
QUICK WALNUT MAYONNAISE
A wonderful mayonnaise to use for salads, fish, rice, potatoes, etc. Adapted from the Silver Palate cookbook.
Provided by Sharon123
Categories Lemon
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk all ingredients together in a bowl.
- Cover and refrigerate until needed, Enjoy!
- Great on salads, rice, potatoes, vegetables, fish, etc.
Nutrition Facts : Calories 1257.1, Fat 125, SaturatedFat 14.3, Cholesterol 40.7, Sodium 1114, Carbohydrate 38.7, Fiber 0.1, Sugar 10.4, Protein 1.5
EASY HOMEMADE MAYONNAISE
After realizing how quick and easy it is to make homemade mayo (and how much better it tastes) I will never buy store bought again! All you need is an immersion blender, a few ingredients, and a couple of minutes to make the most delicious and creamy mayonnaise.
Provided by Dishing It
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 0.3 g, Cholesterol 23.3 mg, Fat 20.9 g, Protein 0.8 g, SaturatedFat 3 g, Sodium 170.2 mg, Sugar 0.1 g
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