Rob Evans Charred Rosemary Mayonnaise Recipes

Steps:

• Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
• Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.

Steps:

• Mix all ingredients together. Keep in refrigerator.
• You may substitute parsley for rosemary, if desired.

Steps:

• Gently flake tuna and place in stainless-steel bowl.
• Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste.
• Lay bread on work surface.
• Spread tuna on two slices and layer with Gruyère.
• Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich.
• Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side.
• Transfer to cutting board and cut in half on diagonal.

Steps:

• Whisk ingredients together in a small bowl.

Steps:

• Place chopped rosemary and vinegar in medium bowl.
• Let stand 15 minutes.
• Whisk in mayonnaise and garlic.
• Season rosemary mayonnaise to taste with salt and pepper.
• (Can be made 2 days ahead; cover and keep refrigerated.).
• Line large platter with romaine leaves.
• Arrange roast beef atop lettuce.
• Sprinkle with onion slices, if desired.
• Serve roast beef and rosemary mayonnaise separately.
• Makes 12 buffet servings or 8 main-course servings.

Steps:

• Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. (Can be made 2 days ahead. Cover and keep refrigerated.)
• Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately.

Steps:

• Lightly char rosemary (hold stems with tongs and rotate through burner flame for about 10 seconds), strip leaves, and finely chop (yields about 1 tbsp).
• Bring 4 cups water to boil, reduce to simmer, and add vinegar.
• Ease egg into water, cooking until whites set but yolk is still runny, about 2 minutes.
• Transfer egg (as dry as possible) to blender (or bowl of food processor) with lemon juice and Dijon mustard.
• Slowly add oils, processing until thick and creamy. Add rosemary. Makes about 1 cup.