GARLIC MAYONNAISE
Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste
Provided by Charlotte Pike
Categories Condiment
Time 10m
Yield Makes 300ml
Number Of Ingredients 5
Steps:
- Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.
Nutrition Facts : Calories 122 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.1 grams carbohydrates, Protein 0.5 grams protein, Sodium 0.09 milligram of sodium
HOMEMADE GARLIC MAYONNAISE
This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.
Provided by Rudy Torrijos III
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g
SCOTT PEACOCK'S GARLIC MAYONNAISE
This garlic mayonnaise recipe courtesy of Scott Peacock will be a great addition to any soft-shelled crab dish.
Provided by Martha Stewart
Categories Egg Recipes
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Coarsely chop garlic, and gather into a pile. Sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms; place in a small bowl. Add boiling water and let stand 1 minute. If mixture is still chunky, strain through a fine mesh sieve and discard any chunks; set aside.
- Whisk together vinegar, lemon juice, 1 teaspoon sea salt, and dry mustard in a nonreactive bowl until salt and mustard are dissolved. Add egg yolks and beat until smooth. Add oil, drop by drop, and then in a slow, steady stream, whisking constantly until emulsified. Stir in garlic paste. If mayonnaise seems too thick, add a little more hot water until desired consistency is reached.
SCOTT PEACOCK'S BUTTERBEAN HUMMUS
Steps:
- Pick through and wash the lima beans. Put them into a heavy pot and add enough cold water to cover by 2 inches. Bring to a boil and then simmer, partially covered, until they are very tender but not mushy. Remove from the heat and drain, reserving the cooking liquid.
- To the bowl of a food processor fitted with a steal blade, add the drained beans, garlic, tahini, salt, pepper, and cayenne. Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice.
- If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth in appearance and on the tongue. Taste carefully for seasoning and add more salt and cayenne, if desired.
CRISPY SOFT-SHELLED CRABS WITH BEAN SALAD
This delicious recipe is courtesy of Scott Peacock.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Prepare an ice-water bath with lightly salted water. Add salt to boiling water, return to a boil, and add beans or peas. Cook until just tender but still crunchy, 1 to 2 minutes. Drain and immediately transfer to prepared ice-water bath to cool; drain.
- Place tomatoes and beans or peas in a large bowl; season with salt and pepper. Add basil and toss to combine.
- In a shallow bowl, beat together milk and eggs. In another shallow bowl, mix together flour, cornstarch, salt, pepper, and cayenne pepper. Dip each crab in milk mixture to coat, and then dredge completely in flour mixture.
- Set a wire rack over a parchment paper-lined baking sheet. Heat peanut oil in a large skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Season crabs with salt and pepper. Working in batches, fry crabs until deep golden brown, 3 to 5 minutes. Transfer to prepared wire rack. Continue frying until all crabs have been cooked.
- Drizzle salad with olive oil; toss to combine. Divide salad evenly between 4 plates and top each with 2 fried crabs. Serve immediately with garlic mayonnaise.
ROASTED GARLIC MAYONNAISE
I have had this roasted garlic mayonnaise at a local restaurant and loved it. It took me four times to perfect it and get it right but here it is. This is great with a grilled artichoke.
Provided by CCwJR
Categories Side Dish Sauces and Condiments Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
- Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
- Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
- Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 2.5 g, Cholesterol 34.1 mg, Fat 21.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 64 mg, Sugar 0.1 g
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