Saffron And Dill Mayonnaise Plus Garlic And Lemon Mayonnaise Recipes

Steps:

• In a food processor or blender puree small clove garlic, 1/4 teaspoon saffron dissolved in some rice vinegar; tablespoon pimentos. Add 1/4 to 1/2 cup mayonnaise or to taste. Add more rice vinegar to taste and season with salt and crushed red pepper. Thin with water if you wish.

Steps:

• 1. Finely chop the garlic. Sprinkle a pinch of salt over the garlic and continue chopping and smashing it with the side of your knife to form a coarse paste. Transfer the paste to a medium mixing bowl.
• 2. Add the egg yolk, lemon juice, saffron and its soaking water, breadcrumbs, and a pinch of cayenne and black peppers. Whisk to combine the ingredients. Continue whisking constantly while drizzling the olive oil into the bowl in a slow, steady stream. When all of the oil is included, the mixture should have a consistency similar to that of mayonnaise. Serve the rouille or store it in the refrigerator, covered or jarred, for future use.

Steps:

• Bring water and saffron just to boil in heavy small saucepan. Remove from heat. Stir and let steep 15 minutes to release saffron color and flavor.
• Whisk mayonnaise, lemon juice and garlic to blend in small bowl. Gradually whisk in saffron water. Cover and store in refrigerator.

Steps:

• Mix thoroughly in a bowl.

Steps:

• Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve.
• Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.)
• Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours.
• To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly sliced black bread.
• In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.

Steps:

• Bake 1 1/2 pounds frozen crinkle-cut fries as the label directs. Toss with 2 tablespoons melted butter, 3 tablespoons chopped parsley and 1 minced garlic clove; season with salt and pepper. For dipping, mix 1/2 cup mayonnaise with the grated zest and juice of 1 lemon; sprinkle with paprika.

Steps:

• SAFFRON MAYONNAISE: Grind 2 pinches of saffron in a mortar and add 1 tablespoon boiling water to infuse for several minutes. Stir this into 1 cup of mayonnaise. Serve with roasted red peppers and tomatoes, fried potatoes, Mediterranean soups, lentil or chickpeas.
• GARLIC MAYONNAISE: Coarsely chop 4 to 6 cloves garlic. Transfer into a mortar and pound with a pinch of salt until it turns into a paste. Stir into a cup of mayonnaise and add a little lemon juice to taste. Serve with chargrilled summer vegetables (eggplant, zucchini and charred red onion), a summer vegetable soup, or use as a dip for crudite.
• DILL AND LEMON MAYONNAISE: Add a quarter cup of chopped dill, 1 teaspoon lemon zest and lemon juice to taste to 1 cup mayonnaise. Serve with poached eggs, steamed vegetables and boiled new potatoes

Steps:

• Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

Steps:

• Process egg, mustard, and 1/4 teaspoon salt in a food processor until pale and foamy, about 1 1/2 minutes. Combine oils; with machine running, add oil, drop by drop, through feed tube until mixture begins to thicken (about 1/4 cup oil; do not stop the machine). Add remaining oil in a slow, steady stream, processing until incorporated. Gradually add 1 tablespoon lemon juice.
• Grind saffron with a mortar and pestle. Transfer to a bowl. Add 1 teaspoon lemon juice; let stand until liquid turns yellow, 5 minutes. Strain; discard threads.
• Put mayonnaise into a small bowl; drizzle in saffron liquid, stirring. Season with salt, if desired. Cover; refrigerate until ready to serve, or overnight.

Steps:

• Bring water and saffron just to a boil in a small saucepan. Remove from heat. Stir, then let steep, uncovered, 10 minutes, to release saffron color and flavor.
• Whisk together mayonnaise, sherry vinegar, and garlic in a bowl. Gradually whisk in saffron water.

Steps:

• Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
• (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)

Steps:

• In small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 tablespoons olive oil and process until mixture is smooth and starts to thicken, about 2 minutes.
• With machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon very hot water. (A small splash from the kettle or tap is the right amount.) Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing machine so as not to overmix. Taste and adjust seasoning with more lemon juice, salt or pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps 2 days.

Steps:

• Stir together all ingredients in a small bowl.
• Note: Alioli can be made up to two days in advance, covered and refrigerated.