Lemon Rosemary Mayonnaise Recipes
LEMON MAYONNAISE
Use a less expensive mild olive oil. *See variations for roasted garlic mayonnaise and red pepper mayonnaise.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a blender, set a low speed, combine the egg yolks, water, lemon juice, and salt.
- Partially cover the open blender with a towel to cut down on spatter and increase speed to high.
- Begin adding olive oil in a slow, steady stream (this should take 5-7 minutes).
- As the mayonnaise begins to thicken, the towel will no longer be necessary and the noise from the blender will lessen.
- Watch as the mayonnaise thickens, being careful to maintain the slow stream of the olive oil being added.
- Store the mayonnaise in a bowl covered with plastic wrap or in a plastic container with a tight fitting lid up to 4 days.
- *Roasted Garlic Mayonnaise: follow the above recipe, adding 1/4 cup recipe #232091 (Balsamic Roasted Garlic) after the mayonnaise has come together.
- *Red Pepper Mayonnaise: add 1/4 cup Peperonata (recipe #225648) after the mayonnaise has come together.
Nutrition Facts : Calories 1813.5, Fat 200.3, SaturatedFat 30.2, Cholesterol 524.5, Sodium 2350.1, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 6.8
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- Combine the egg yolks, mustard, salt, white pepper and half of the white wine vinegar. Whisk until very smooth and slightly thickened, about 30 seconds. Slowly drizzle in the oil, 1 tablespoon at a time, while whisking vigorously and wait for the oil to completely combine with the egg mixture before adding another tablespoon. The mixture should begin to thicken and will turn a pale yellow color. Continue to add the oil in this fashion until all of the oil has been used. When emulsified, the mixture should be very thick and will look almost exactly like store-bought mayonnaise, but will be a beautiful yellow color that you only get from homemade mayo! Add the remaining white wine vinegar; taste for seasoning and add salt and pepper, to taste. Add the lemon zest and juice and the minced rosemary and whisk to combine. Store in the refrigerator until ready to use.
- Preheat the oven to 325°. Line a large baking sheet with aluminum foil and lay the bacon on the sheet, slightly overlapping the slices. Bake for 25 to 30 minutes, until slightly crisp. For the best result, do not cook your bacon until crisp! Drain on paper towels when cooked. Cut in half for the sandwich.
- Preheat grill pan over medium-high heat or preheat a panini press. When hot, add two slices of bread, one stacked on the other to keep the centers soft and moist. Add a skillet to the top to lightly press the bread down, if using a grill pan. Grill for 1 to 2 minutes, until the bread has golden-brown grill marks and is crisp. Continue until all the bread has been toasted.
- When ready to serve, spread a thick layer of mayonnaise on the non-grilled side of each slice of bread. Add about 6 slices of tomato; season with salt and pepper. Next, add 5 to 6 slices of bacon, and a generous handful of lettuce. Top with the second slice of bread. Cut in half on the diagonal to serve. Repeat with the remaining sandwiches.
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