Old Ediths Hot Mayonnaise Sauce Recipes

OLD EDITH'S HOT MAYONNAISE SAUCE

Steps:

• Mix all ingredients in a medium heatproof bowl. Set it over a pot of simmering water. Cook, stirring constantly, until the sauce thickens slightly, 5 to 7 minutes. A finger drawn across the back of the spoon should leave a trail. Do not overcook the sauce since it will curdle. Taste and adjust the seasoning. Sauce can be kept warm over a pan of hot water, but should be used as soon as possible.

MUSTARD MAYONNAISE SAUCE

Steps:

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

FLAVORED MAYONNAISE 8 WAYS

Steps:

• Add To make DIJON MAYO: 1 1/2 tbsp Dijon mustard and 2 tbsp chopped fresh dill.
• Add to make CHIVE MAYO: 1/3 cup fresh snipped chives, 2 small minced garlic cloves and ground black pepper, to taste.
• Add to make HORSERADISH MAYO: 3 tbsp prepared horseradish,1/2 tsp dried thyme and Salt and pepper, to taste.
• Add to make HERB MAYO: 2 1/2 tbsp chopped herbs(try parsley, chives, dill, tarragon, oregano, thyme, basil).
• Add to make DILL MAYO: 1/4 cup fresh chopped dill, 1 tbsp lemon juice, 1 tsp garlic, minced and Salt and pepper, to taste.
• Add to make BLACK PEPPER MAYO: 1 tsp freshly ground black pepper and 1 tsp lemon juice.
• Add to make HONEY MUSTARD MAYO: 1 tbsp lime juice, 1 tbsp honey and 1 tbsp Dijon mustard.
• Add to make SUN DRIED TOMATO MAYO: 1 small clove garlic, 1/4 cup chopped and well drained sun-dried tomatoes packed in oil. Process ingredients in food processor until smooth before adding to mayo.

HOT MAYONNAISE

Steps:

• Mix ingredients in a bowl. Serve with crab boil.

CLASSIC MAYONNAISE

Steps:

• Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.

ROASTED SALMON WITH HERBED YOGURT

Steps:

• Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
• Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.

COOKED MAYONNAISE (SALAD DRESSING)

Steps:

• In a microwave safe bowl beat the 2 eggs.
• Beat in the flour and dry mustard.
• Stir in the milk, sugar and salt. I use skim milk as I watch fat, but you can use whole milk which makes it a bit richer.
• In a measuring cup mix together the vinegar and hot water, and add while stirring to the milk mixture in the microwave safe bowl.
• To stir this mixture I usually use a wire whisk.
• Microwave at full power for 9 minutes, stirring half way through the cooking time.
• After the cooking time, add the butter if desired.