Creole Mayonnaise Recipes
CREOLE MAYONNAISE
Steps:
- Combine mayonnaise and remaining ingredients in a small bowl. Mix until well blended.
- Use as a spread for sandwiches or as a dip with crab cakes or other seafood.
Nutrition Facts : Calories 95 kcal, Carbohydrate 0 g, Cholesterol 6 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 233 mg, Sugar 0 g, Fat 10 g, ServingSize 1/2 cup (8 servings), UnsaturatedFat 0 g
CREOLE MAYONNAISE RECIPE
Mayonnaise is a longtime resident on the list of condiments that Southerners love, and it finds its way into countless Southern Living recipes. Whether you're loyal to Blue Plate or Duke's, this Creole Mayonnaise recipe will be your new favorite way to use store-bought mayo. Our Test Kitchen professionals loved this recipe and said it would make a great sandwich spread. It only takes five minutes to stir together a short list of ingredients, but the flavor payoff is huge. We love any five-minute, five-ingredient recipe, and this one will be a staple in our fridge from now on. For this spread, combine your favorite brand of mayonnaise (or homemade, if you want to overachieve), minced shallot, Creole mustard, white wine vinegar, and Creole seasoning in a bowl. Chill the mixture until ready to serve, and proceed to add this addicting spread to anything your heart pleases. Many Southerners keep Creole seasoning like Tony Chachere's in the pantry to add a little kick to everything they cook. You may not have thought to put it in their mayonnaise before, but you're going to love the extra zing this Creole Mayonnaise gives biscuits and sandwiches. When you cook grilled cheese sandwiches, you probably butter the bread before putting it in your skillet to get toasty. While that works just fine, we prefer to put mayonnaise on the outside of the bread for the prettiest browned color and the perfect crunch. Since we like a little heat, this Creole Mayonnaise would only make our best grilled cheese recipes better. Whether for spreading on our classic Ham Biscuits a lunchtime wrap, a cheeseburger, or countless other culinary options, you won't go back to plain mayo after trying this recipe.
Provided by Southern Living Test Kitchen
Time 5m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- Stir together mayonnaise, minced shallot, Creole mustard, white wine vinegar, and Creole seasoning in a bowl. Spoon mixture into a serving bowl. Cover and chill until ready to serve.
HOUSE SALAD WITH CREOLE MAYONNAISE DRESSING
Steps:
- Place the egg, lemon juice, and onion into the workbowl of a food processor and puree. With the motor running, slowly add 1/2 the oil. Then add the hot sauce, pepper, and salt. Stop the motor, scrape the sides of the bowl with a rubber spatula, and with the motor running again, slowly add the remaining oil. Taste and adjust salt. Store, covered, in the refrigerator for 1 week.
- Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.
- Place eggs in a saucepan and cover with cold water. Bring to a boil. Reduce to slow simmer and cook for 10 minutes. Remove from heat and chill in ice-bath or under running cold water. Peel and dice.
- Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste.
- Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad
- Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours.
AMY'S PAN-FRIED OYSTER PO'BOYS WITH CREOLE MAYO
I watched Emeril's tribute to the folks cleaning up New Orleans and their restaurants and they started talking about the Po'Boy sammies. I love pan-fried oysters and thought "Hey, why not?" I came up with the Creole mayo by just throwing a few typical Creole ingredients together. I think that even this Po'Boy would impress Mr. Lagasse.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Mix together all the mayo ingredients and set aside.
- Mix together the cornmeal, flour, and seasonings in a shallow dish. Whisk together the milk and egg in a small bowl.
- Preheat just enough oil to fry the oysters and prepare a draining plate with paper towels.
- Dip the oysters in the egg mix then dredge in the cornmeal mix. Fry in the oil until golden brown and drain.
- Cut the bread in half length-wise. Spread the Creole Mayo on the top half (use how much ever you prefer). Layer the tomatoes and lettuce on the bottom. Place the oysters on top of the lettuce and top with the other half of the bread.
- Cut into 4 slices. Serve immediately.
Nutrition Facts : Calories 367.4, Fat 10.4, SaturatedFat 2.1, Cholesterol 93.2, Sodium 731, Carbohydrate 52.7, Fiber 3, Sugar 1.8, Protein 15.4
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