Orange Shallot Mayonnaise Recipes

PEPPERCORN-SHALLOT MAYO

Steps:

• Mix 3/4 cup mayonnaise, 1 chopped shallot, 1 tablespoon each cracked mixed peppercorns and chopped tarragon, the juice of 1/2 lemon, and salt to taste.

ORANGE SHALLOT MAYONNAISE

Steps:

• Finely grate 1 teaspoon zest from an orange, then squeeze enough juice to measure 5 tablespoons.
• Boil 4 tablespoons orange juice with shallot in a very small heavy saucepan over moderate heat, stirring occasionally, until juice is almost evaporated, 4 to 5 minutes. Transfer shallot to a bowl to cool, then stir in zest, mayonnaise, lemon juice, pepper, and remaining tablespoon orange juice. Chill, covered, 1 hour (for flavors to develop).

ANCHO MAYO

Steps:

• Toast 2 seeded dried ancho chiles in a skillet, 1 minute; soak in 1/2 cup hot water until soft, 20 minutes. Puree the chiles and liquid with 2 tablespoons toasted almonds, the juice of 1 orange, 1 tablespoon honey and 3 tablespoons mayonnaise until smooth.

BOSTON LETTUCE SALAD WITH CREAMY ORANGE SHALLOT DRESSING

Steps:

• To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
• To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

ZESTY BAKED ORANGE ROUGHY RECIPE

Steps:

• Preheat oven to 375^F Spray 9x13 inch baking pan with cooking spray.
• Place orange roughy in pan.
• Combine mayonnaise, lemon juice to taste, and dijon mustard.
• Spread evenly over orange roughy.
• Combine bread crumbs, shallot, garlic and 1-2 tablespoons melted butter in a ziplock bag.
• Add enough butter to coat ingredients a little.
• Shake to mix.
• Sprinkle bread crumbs over orange roughy.
• Bake uncovered until fish is done and crumbs are light brown and a little crispy, 20 to 25 minutes, depending on the thickness of the fish.
• Usually it takes about 10 minutes per inch of thickness, including the topping.

ORANGE SHALLOT MARSALA PORK CHOPS

Steps:

• Season pork chops generously with salt and black pepper; dust lightly with flour. Heat a large skillet over medium-high heat and add olive oil to the hot skillet. Brown pork chops in the hot oil, about 5 minutes per side.
• Reduce heat to medium and scatter shallot around chops. Continue to cook meat, flipping once, until chops are fork-tender, 10 to 15 minutes. Stir occasionally to prevent shallots from burning. Remove chops and keep warm.
• Raise heat to medium-high. Pour tangerine juice and Marsala wine into skillet; bring to a boil. Cook until juice and wine reduce to a glaze, 3 to 5 minutes. Return pork chops to skillet and sprinkle with orange zest; add butter to skillet. Flip chops in glaze until coated.