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Drinks and Coctails Recipes

  Added: Nov 19, 2009  •  Visited (126)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Blender Mayonnaise
What You Need:
  • 1 egg
  • 2 tablespoons vinegar or lemon juice
  • ½ teaspoon salt or salt to taste
  • ¼ to ½ teaspoon dry mustard
  • 1 cup olive or salad oil or combination of both

  • How To Cook:
    1. Put egg, vinegar, salt, mustard, and ½ cup oil in blender container.

    2. Cover and blend 5 seconds until smooth.

    3. Without stopping, pour remaining oil in a steady stream through opening in blender top.

    4. Blend a few seconds longer, until thick and smooth.

    TO 1 CUP HOMEMADE OR COMMERCIAL MAYONNAISE, ADD ANY OF THE FOLLOWING:
    1. ANCHOVY: 2 tablespoons anchovy paste and 1 crushed garlic glove.

    2. CAPER: 1/3 cup capers.

    3. CREAM: 1 cup whipped cream and 1 tablespoon grated lemon or orange rind.

    4. CUCUMBER: 1 cup diced, peeled, and seeded cucumber and ½ teaspoon dried dill weed.

    5. CURRY: 1 to 3 teaspoons curry powder and ¼ teaspoon paprika, which should be cooked briefly in a little oil before adding to mayonnaise.

    6. GREEN: 1 tablespoon each chopped parsley, chives, and spinach or watercress.

    7. HORSERADISH: 2 tablespoons prepared or freshly grated horseradish.

    8. MUSTARD: 2 tablespoons or more of prepared sharp mustard.

    9. REMOULADE: 1 tablespoon chopped gherkins, 2 teaspoons sharp mustard, 1 tablespoon chopped, drained capers, 1 teaspoon chopped fresh parsley, ½ teaspoon chopped tarragon, and ½ teaspoon anchovy paste.

    10. RUSSIAN: 1/3 cup chili sauce, 1 teaspoon grated onion, 1 tablespoon fresh lemon juice, and 2 teaspoons Worcestershire sauce. Optional additions: 2 tablespoons chopped sweet pickles or sliced stuffed olives, or 1tablespoon grated horseradish.

    11. THOUSAND ISLAND DRESSING: ¼ cup chili sauce, 1 tablespoon minced green pepper, 2 tablespoons chopped red pepper or pimiento, and 2 tablespoons chopped stuffed olives.

    12. TARRAGON: 1 tablespoon tarragon vinegar and 2 teaspoons lemon juice.

    To Make: 1¼ cups
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Condiments » Oil
    Main Ingredient » Fruits » Lemon
    Dish » Sauces & Condiments

     





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