GARLIC MAYO
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.
HOMEMADE GARLIC MAYONNAISE
This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.
Provided by Rudy Torrijos III
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g
GARLIC MAYONNAISE
An easy Garlic Mayonnaise recipe. This recipe was created to accompany Mushroom-Ham Brochettes with Garlic Mayonnaise. Can be prepared in 45 minutes or less.
Categories Condiment/Spread Garlic Low Carb Quick & Easy Mayonnaise Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
- (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)
SCOTT PEACOCK'S GARLIC MAYONNAISE
This garlic mayonnaise recipe courtesy of Scott Peacock will be a great addition to any soft-shelled crab dish.
Provided by Martha Stewart
Categories Egg Recipes
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Coarsely chop garlic, and gather into a pile. Sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you. Repeat until a paste forms; place in a small bowl. Add boiling water and let stand 1 minute. If mixture is still chunky, strain through a fine mesh sieve and discard any chunks; set aside.
- Whisk together vinegar, lemon juice, 1 teaspoon sea salt, and dry mustard in a nonreactive bowl until salt and mustard are dissolved. Add egg yolks and beat until smooth. Add oil, drop by drop, and then in a slow, steady stream, whisking constantly until emulsified. Stir in garlic paste. If mayonnaise seems too thick, add a little more hot water until desired consistency is reached.
ROASTED GARLIC MAYONNAISE
I have had this roasted garlic mayonnaise at a local restaurant and loved it. It took me four times to perfect it and get it right but here it is. This is great with a grilled artichoke.
Provided by CCwJR
Categories Side Dish Sauces and Condiments Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
- Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
- Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
- Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 2.5 g, Cholesterol 34.1 mg, Fat 21.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 64 mg, Sugar 0.1 g
HOMEMADE MAYONNAISE FOR DEVILED QUAIL EGGS
Provided by Martha Stewart
Time 5m
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine egg, 1 teaspoon olive oil, and the salt in a blender, and blend at lowest speed.
- With blender still running, add remaining olive oil and the safflower oil in a slow, steady stream, and blend until incorporated (if you prefer a thicker mayonnaise, blend 10 seconds more at a higher speed).
- Transfer mayonnaise to a bowl, and stir in lemon juice. Serve immediately or refrigerate up to 2 days.
SCOTT PEACOCK'S CLASSIC BUTTERMILK BISCUITS
Biscuit recipes don't vary much. Usually, the difference between a good biscuit and a great one is technique. Scott Peacock honed the technique taught to him by the great Southern cook Edna Lewis while he was a chef at Watershed restaurant in Decatur, Ga. It's a touch fussy - one is required to make baking powder from baking soda and cream of tartar - but the results are superior.
Provided by Christine Muhlke
Categories dinner, weekday, side dish
Time 30m
Yield Makes 12 to 16 biscuits
Number Of Ingredients 7
Steps:
- Set a rack in the upper third of the oven and preheat to 500 degrees. Sift together the cream of tartar and baking soda to make baking powder. In a large bowl, whisk together the flour, baking powder and salt. Add the lard or butter. Working quickly, rub it between your fingertips until half is coarsely blended and the remaining pieces are 3/4-inch thick.
- Make a well in center of the flour. Add all the buttermilk and stir the mixture quickly, just until it has blended and a sticky dough forms. (If the dough appears dry, add 1 to 2 tablespoons buttermilk.)
- Immediately turn the dough onto a generously floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough and, using a floured rolling pin, roll to 3/4-inch thick.
- Using a fork dipped in flour, pierce the dough through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on a heavy, parchment-lined baking sheet. Bake until golden, about 12 minutes. Remove and brush with melted butter. Serve hot.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 218 milligrams, Sugar 2 grams, TransFat 0 grams
CLASSIC MEAT LOAF
Recipe shared from Scott Peacock, Better Homes and Garden's American Classics food expert. Scott Peacock is executive chef at Watershed Restaurant in Decatur, Ga., and was named Best Chef in the Southeast by the James Beard Foundation in 2007.
Provided by Michael M.
Categories Meatloaf
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. In large skillet heat butter until melted and foaming. Add onions, mushrooms, and celery. Season to taste with kosher salt and black pepper. Cook 3 minutes, being careful not to brown.
- 2. Sprinkle thyme over onion mixture. Rub garlic and pinch of salt into paste; add garlic. Cook and stir until onions are tender and translucent. Stir in grated carrot; remove from heat. Cool completely. Meanwhile, soak bread in half-and-half. Lightly beat eggs.
- 3. In large mixing bowl combine ground meats, bacon, cooled vegetables, and bread crumb mixture. Sprinkle the 1 ¾ teaspoons salt and the pepper. Using hands, mix until well blended.
- 4. Turn mixture into rectangular baking dish. Using hands, shape into a 9 by 5 inch loaf. Make shallow indention around sides.
- 5. Ketchup Topping: Combine ketchup, brown sugar, and vinegar. Spoon over top of meat loaf. Bake on middle rack for 1 hour or until meat thermometer reaches 155 degrees. Let rest 10 minutes before slicing.
Nutrition Facts : Calories 440.2, Fat 29, SaturatedFat 12.1, Cholesterol 141.6, Sodium 909.3, Carbohydrate 19.3, Fiber 1.6, Sugar 7.2, Protein 24.9
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