Green Mayonnaise Sauce Recipes

GREEN MAYONNAISE

Steps:

• Put the chives, tarragon, parsley, vinegar, egg and garlic into a blender or food processor. Add the mustard and one tablespoon olive oil. Process for 10 seconds, then add the oils in a thin stream very slowly while you process. Keep adding oil until the mayonnaise is thick.
• Season and refrigerate.

GREEN MAYONNAISE

Steps:

• Pulse herbs in a blender with lemon juice and 1/2 cup mayonnaise until puréed. Add remaining 1/2 cup mayonnaise, salt, and pepper and blend well.
• Transfer to a bowl and chill, covered, at least 2 hours to allow flavors to blend.

MAYONNAISE BASED SAUCES

Steps:

• In a small bowl mix together the mayonnaise and tomato puree. Garnish with diced red bell pepper. Serve with chicken.
• In a small saucepan boil potato until tender, drain and reserve. In a small bowl mix together mayonnaise and garlic. Add potato. Serve with fish.
• Yield: approximately 1-1/2 cups
• In a bowl combine all ingredients. Serve with fish or chicken.
• Yield: approximately 1-1/4 cups

GREEN MAYONNAISE SAUCE

Steps:

• Place all ingredients, except mayonnaise, in a blender jar and process until smooth.
• Stir into mayonnaise and whisk until smooth. Makes 2 1/2 cups.

FRIED GREEN TOMATOES WITH COMEBACK SAUCE

Steps:

• For the comeback sauce: Stir together the mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Cover and refrigerate at least 30 minutes and up to 2 days.
• For the fried green tomatoes: Whisk together the buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a medium shallow bowl. Gently add the tomato slices, cover and refrigerate for 4 to 8 hours.
• Bring the tomatoes to room temperature. Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil and heat until shimmering. Line a cooling rack with paper towels.
• Whisk together the cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
• Shake any extra moisture from the tomatoes, then place in the cornmeal mixture one at a time, gently pressing and flipping once to coat all surfaces. Transfer to a large plate or platter.
• Fry the tomatoes in batches until lightly browned, 3 to 4 minutes per side.
• Transfer to the prepared cooling rack and sprinkle with salt. Serve immediately with the comeback sauce on the side.

GREEN MAYONNAISE

Steps:

• Pulse arugula, herbs, yogurt, mayonnaise, and oil in a food processor until smooth. Pulse in lemon juice to taste; season with salt and pepper.

GREEN-CHILE MAYO

Steps:

• In a food processor, combine mayonnaise, garlic, chile, and lime juice. Blend until smooth. Season with coarse salt and ground pepper.

GARLIC ONION MAYO MAYONNAISE

Steps:

• Mix mayonnaise, garlic, green onion and fresh ground pepper together.
• Let rest for a few minutes.
• Refrigerate whatever you don't use right away.

GREEN BEAN SAUCE

Steps:

• Mix the eggs, mayonnaise, horseradish, lemon juice, salt, black pepper, garlic powder, parsley, and Worcestershire sauce in a bowl until well blended.

COLD BAKED SALMON WITH GREEN MAYONNAISE

Steps:

• Preheat the oven to 375 degrees.
• Place the salmon on a roasting pan, on a piece of foil if the pan is too short for the fish. Place slices of onion inside the cavity and squeeze the lemon inside and over the top. Place two to three whole sticks of rosemary inside the cavity and sprinkle the leaves from the remaining sticks on top. Season with salt and pepper and brush the fish with olive oil.
• Cover the salmon lightly with foil, turning up the ends of the piece underneath so that the juices do not run out while it is cooking. Roast for 30 minutes, then remove the foil. Roast for 15 to 20 more minutes or until the salmon is cooked (test by inserting a knife into the flesh to check; it is better to undercook than overcook salmon. When overcooked it becomes dry).
• Place the salmon on a serving platter. It can be served hot or cold. If serving the salmon hot, decorate it with lime or lemon slices and sprinkle it with chives. Serve it immediately. If serving it cold, allow the salmon to cool to room temperature (you can refrigerate it overnight or serve on the day a few hours after it has been cooked, without refrigerating it). Remove the skin from the top side of the salmon. Decorate the fish with slices of lime and lemon and chopped chives.

FRESH GREEN BEANS WITH HEAVEN SAUCE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
• Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.

BUTTERMILK GREEN GODDESS SLAW

Steps:

• Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
• Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
• Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

GREEN ONION TARTAR SAUCE

Steps:

• In a small bowl, combine all ingredients. Refrigerate until serving.