Peppercorn Shallot Mayo Recipes

PEPPERCORN-SHALLOT MAYO

Peppercorn-Shallot Mayo image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Ingredients

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.

HOMEMADE MAYO

Homemade Mayo image

Provided by Ree Drummond : Food Network

Categories condiment

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

4 large egg yolks
1 tablespoon Dijon mustard
2 cups vegetable oil
Juice of 2 lemons
1 teaspoon kosher salt
Pinch freshly ground black pepper

Steps:

Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting.
Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice, salt and pepper, then blend a little more and serve.

ORANGE SHALLOT MAYONNAISE

Orange Shallot Mayonnaise image

Spread on a roast pork or turkey sandwich, or use as a dip for grilled shrimp or as a dressing for a fruit salad.

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1 to 2 navel oranges
3 tablespoons finely chopped shallot
2/3 cup mayonnaise
1/2 teaspoon fresh lemon juice
1/8 teaspoon black pepper

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).

NICK'S PEPPER SAUCE (SAUCE AU POIVRE)

Nick's Pepper Sauce (Sauce au Poivre) image

A very easy and tasty black pepper sauce that goes with a steak.

Provided by Nick Z.

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons butter
¼ cup finely minced shallots
6 tablespoons finely chopped fresh parsley
1 tablespoon crushed black pepper
½ teaspoon salt
1 cup cognac
1 ½ cups beef stock
6 tablespoons creme fraiche
2 tablespoons butter

Steps:

Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt.
Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 3.4 g, Cholesterol 40.7 mg, Fat 13.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 8.5 g, Sodium 279 mg, Sugar 1.5 g

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