Mustard Mayonnaise Recipes

MAYONNAISE

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

MUSTARD MAYONNAISE

Steps:

• Add mayo to small mixing bowl.
• Add 1 Tablespoon of yellow mustard, mix thoroughly to fully combine and then taste.
• Add additional yellow mustard, as desired.

OH SO EASY MUSTARD-MAYONNAISE SAUCE

Steps:

• In a mixing bowl, stir everything together, then whisk until lightened and smooth.
• Use immediately or transfer to a lidded container and refrigerate for up to 5 Days.

HOMEMADE MAYONNAISE

Steps:

• Serving size is 1 tablespoon. Recipe makes 1-1/4 cups mayonnaise.
• Wash the outside of the egg shell with soap and water.
• Rinse and dry.
• In blender, add egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil.
• Turn on low for 1-2 minutes.
• Turn blender off, and scrape sides if necessary.
• Turn blender on, and while it is running, slowly add the remaining 3/4 cups oil.
• Blend until the consistency of mayonnaise.
• Refrigerate in non-reactive container.
• FOR VARIATION: Add 1/4-1/2 tsp of your desired seasoning, such as, basil, tarragon, or parsley.

MUSTARD MAYO

Steps:

• Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.

MUSTARD MAYONNAISE SAUCE

Steps:

• Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

HONEY MUSTARD MAYONNAISE

Steps:

• In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and 2 teaspoons Dijon mustard until well combined. Whisking constantly, slowly drizzle in both oils until emulsified; season with pepper.
• Fold in honey, whole-grain mustard, and remaining 2 tablespoons plus 1 1/2 teaspoons Dijon mustard.

MUSSELS AND FRIES WITH MUSTARD MAYONNAISE

Steps:

• Cook french fries according to package instructions and keep warm in oven if necessary.
• Meanwhile, cut onion into very thin slices with slicer, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.
• While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper.
• Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.

TARRAGON & MUSTARD MAYONNAISE

Steps:

• Put the egg yolk and mustard in a bowl. With a hand whisk, keep whisking the mixture while gradually adding the olive oil. When all of the oil has been added, season to taste with the lemon juice and stir in the tarragon.