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DIPS, DRESSINGS AND SAUCES - MAYONNAISE BASED
Basic Mayonnaise:
In a clean bowl, place 2 room temperature egg yolks, 1 tsp white wine vinegar, 1 tsp Dijon mustard, ¼ tsp salt and ¼ tsp white pepper. Whisk (or beat) these ingredients together vigorously (high speed) until they are thoroughly combined. Add ½ cup oil (olive, salad or a combination of the two) by drizzling it in to the mixture a few drops at a time as you continue to beat, add 1 tsp more of vinegar and beat it in. Finally, add 1 cup more of the oil in a steady stream while continuing to beat the mixture. You will know it is done when it looks like it is the same consistency as store bought mayonnaise. Adjust your seasoning with salt, pepper and or lemon juice (or vinegar). Thin the mayonnaise with 1 or 2 tbsp of cream or water if desired. This recipe yields 2+ cups.
Quick Mayonnaise:
In a blender with the motor on high speed, blend 1 room temperature egg, 5 tsp of lemon juice, 1 tsp Dijon mustard, and ¼ tsp each of salt and white pepper. Add 1 cup of olive oil, salad oil (or a combination of both) in a steady stream until it reaches the desired consistency. This recipe yields 1+ cup.
Quickest Mayonnaise:
If you don’t wish to start from scratch, I recommend Hellmans (or Best Foods) for the base of these sauces and dressings because it is not as tart as others.
All of these are to be blended until smooth and (when used for salads) dressings are to be chilled for 1 hour before use.
Banana-Cinnamon Salad Dressing:
Combine 1 c mayo, 3/4 c mashed banana, 1/4 c milk, 2 tbsp sugar, 2 tbsp lemon juice and 1 tsp ground cinnamon. Good drizzled on orange slices, grapes and slivered almonds. 2 cups.
Blue Cheese Salad or Vegetable Dressing:
Combine 1 c mayo, 1 c crumbled blue cheese, 1/4 c dry white wine, 1 tbsp grated onion, 4-5 drops hot pepper sauce. Good for a fresh garden salad, or warm for steamed vegetables. 2 cups.
Citrus-Honey Salad Dressing:
Combine 1 c mayo, 1/4 c orange juice concentrate, 2 tbsp honey, 2 tbsp grated orange peel and 2 tbsp grated lemon peel. Good over any fruit salad. 1-1/2 cups.
Citrus-Mustard Salad Dressing or Dip:
Combine 1 c mayo, 1/4 c spicy brown mustard, 1/4 c grapefruit juice, 2 finely chopped garlic cloves, 2 tbsp sugar, 1 tsp salt and 1/8 tsp pepper. Good on grapefruit and avocado slices. 1.5 cups.
Curry Mayonnaise:
Combine 1 c mayo with 1.5 tsp curry powder and 1 small crushed garlic clove. 1 cup. Use for vegetables, fish, poultry and meats.
Dill Mayonnaise:
Fold together 1 c mayo, 2-1/2 tsp sour cream, 2-1/2 tsp snipped dill, 1-1/2 tsp Dijon mustard, ½ tsp anchovy paste and 1 small crushed clove of garlic. 1.5 cups.
Green Mayonnaise:
Fold together 1 c mayo, 1 tbsp minced parsley, 1-1/2 tsp snipped chives, 1-1/2 tsp minced tarragon, ½ tsp snipped dill and ½ tsp minced chervil. 1 cup.
Horseradish Dressing or Sauce:
Combine 1 c mayo, 1/2 c buttermilk, 2 tbsp finely chopped green onions, 1-1/2 tbsp horseradish, salt and pepper to taste. Good on roast beef or with a tomato and onion salad. 1-1/2 cups.
Horseradish Mayonnaise Sauce or Dip:
Add 1 tsp grated lemon rind to 2/3 c mayonnaise. Just before serving, stir in 4 tbsp freshly grated horseradish. 1 cup.
Lemon-Cucumber Salad Dressing or Dip:
Combine 1 c mayo, 1 c fine chopped pared and seeded cucumber, 2 tbsp lemon juice, 1 tbsp minced onion, and 2 tsp grated lemon peel. When smooth, fold in 1 c plain yogurt. Good on salads. 2-1/2 cups.
Nicoise Sauce:
Cook ½ cup tomato puree over moderately high heat until most of the moisture has evaporated and the puree is very thick. Allow the puree to chill and fold it into 2 cups mayo with 1 minced red or green pepper, ½ tsp fresh minced tarragon and ½ tsp minced chives. 2+ cups.
Remoulade Sauce 1:
Fold into 1-1/2 c mayo, 1 tbsp minced gherkin, 1 tsp Dijon mustard, 1 tsp minced capers, 1 tsp minced parsley, 1 tsp chervil (1/4 tsp dried), 1 tsp tarragon (1/4 tsp dried), and ½ tsp anchovy paste. 1.5 cups.
Remoulade Sauce 2 - classic for shrimp (does about 1.5 pounds of them):
1 cup mayonnaise, 2 finely minced garlic cloves, 1 minced small onion,
1 hard-cooked egg (finely chopped), 1 minced dill pickle, 4 sprigs minced fresh parsley, 1 tsp dried tarragon, 1 tsp dry mustard, 1 tsp pepper
Mix together the mayonnaise, garlic, onion, hard-cooked egg, dill pickle and parsley in a bowl, add the tarragon, dry mustard and pepper, mix well and let stand for at least 1 hour before using. Serves 4
Russian Salad or Sandwich Dressing:
Combine 1/2 c mayo, 1/3 c chili sauce, 2 tbsp milk, and 1 tbsp sweet pickle relish. Good on salads or as a sandwich dressing. 1 cup.
Spicy Avocado Salad Dressing or Dip:
Combine 1 c mayo, 1 c pureed avocado, 1/3 c lemon juice, 2 tbsp milk, 2 tbsp finely chopped green chile, 2 tsp sugar, 1/4 tsp hot pepper sauce and 1 finely chopped garlic clove. Good on garden salads. 2 cups. |
