TABASCO MAYONNAISE (COPYCAT)
This is my favorite dip for artichokes and for grilled cheese sandwiches. You can adjust the amount of Tabasco used and even use another brand of hot sauce.
Provided by Penny Stettinius
Categories Low Protein
Time 2m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 2
Steps:
- Pour the mayonaisse into a small mixing bowl.
- Whisk in the Tabasco sauce.
- Taste and adjust until you think it's just right.
Nutrition Facts : Calories 115, Fat 9.8, SaturatedFat 1.4, Cholesterol 7.6, Sodium 231.2, Carbohydrate 7, Sugar 1.9, Protein 0.3
HELLMANN'S (COPYCAT) MAYONNAISE
Make and share this HELLMANN'S (COPYCAT) MAYONNAISE recipe from Food.com.
Provided by CountryLady
Categories Very Low Carbs
Time 15m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Whisk the egg yolk by hand for 15 seconds.
- Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.
- Stir until salt and sugar are dissolved.
- Add half of this solution to the egg yolk and whisk for another 15 seconds.
- Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle.
- This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
- Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop.
- When you have used about half of the oil, your mayonnaise should be very thick.
- Add the remaining vinegar solution.
- Whisk.
- Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
- Your mayonnaise should be thick and off-white in color.
- Put the mayonnaise into an old mayonnaise jar and seal it with a lid.
- Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk.
- Keep up to 2 weeks in your refrigerator.
Nutrition Facts : Calories 1985.1, Fat 222.1, SaturatedFat 35.6, Cholesterol 166, Sodium 880.4, Carbohydrate 2.3, Sugar 1.7, Protein 2.4
TABASCO SAUCE
From The Ball Blue Book Vol. X 1947. Note To Purists: This does NOT taste identically to Tabasco Brand. It is merely one homemade version
Provided by gailanng
Categories Sauces
Time 35m
Yield 1 jar
Number Of Ingredients 6
Steps:
- Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add remaining ingredients. Simmer until blended. Pour into hot jars; seal at once. Use a water bath for 10 to 15 minutes.
- The sauce may be used as it or thinned per use with either vinegar or salad oil.
Nutrition Facts : Calories 98.5, Fat 0.1, Sodium 1183.8, Carbohydrate 14.2, Fiber 0.2, Sugar 13.1, Protein 0.2
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FERMENTED HOT SAUCE - HOW TO MAKE HOT SAUCE …
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- Roughly chop the chiles and compost the stems. Blitz the chiles in a food processor or blender with the salt and water until you get a rough paste or slurry, depending on how much moisture there is in the peppers themselves. I keep the seeds in the chiles, but if you want a milder sauce, remove them.
- Put the mash into quart mason jars and cap them loosely. "Burp" the caps at least once a day to let out escaping gases and let air in. The chiles will ferment like this for at least a week, and sometimes up to 3 weeks. When the chiles settle down, add the oak cubes, distributing them evenly throughout the jars. Tighten the lids and store the jars in a cool, dark place. I kept mine in my salami fridge, which is 55°F. A basement is fine, as would a fridge. Tabasco keeps their mash barrels at ambient temperatures, which in Louisiana can top 100°F. I am working on a batch fermented this way now, and I see no reason it won't work. Don't let the mash freeze, however.
- Keep the mash like this no less than 3 months, and up to 2 years. When you are ready to finish the sauce, mix the mash with the vinegar.
- You now have two choices: You can do what Tabasco does and return the mix to the jars, shake them every day for a month and then strain out the pulp and seeds. Or, do what I do and keep all that pulp, which will give the sauce body and thickness. If you choose my method, you will need to really blend the sauce and stabilize it -- otherwise the sauce will eventually separate and will need to be shaken up before each use. To do so, dissolve the xanthan gum in 2 tablespoons of water and add it to the blender. Blend for a solid minute. Let the sauce rest for 1 hour before bottling so any trapped air in sauce (from the blending process) can escape. Bottle and store. The sauce will keep for a year or more.
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