Theodore Kyriakous Mustard Mayonnaise Recipes

MUSTARD MAYONNAISE SAUCE

Mustard Mayonnaise Sauce image

A creamy mayonnaise with a kick. This is great served on steak sandwiches. We also like to serve it alongside crab cakes. Can be stored for 4 days in fridge.

Provided by sanzoe

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 14

Number Of Ingredients 4

Ingredients

1 ½ cups mayonnaise
3 tablespoons Dijon mustard
1 ½ teaspoons prepared horseradish
¾ teaspoon Worcestershire sauce

Steps:

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

Nutrition Facts : Calories 173.1 calories, Carbohydrate 1.5 g, Cholesterol 9 mg, Fat 18.7 g, Protein 0.2 g, SaturatedFat 2.8 g, Sodium 218.9 mg, Sugar 0.3 g

THEODORE KYRIAKOU'S MUSTARD MAYONNAISE

Theodore Kyriakou's Mustard Mayonnaise image

This tangy mayonnaise is from Greek chef and restaurateur Theodore Kyriakou's book 'Real Greek Food', which he co-authored with food writer Charles Campion. Theodore Kyriakou is widely considered to be the finest Greek chef in Britain. I am posting this recipe for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories Sauces

Time 5m

Yield 1 jug

Number Of Ingredients 8

Ingredients

25 g dry English-style mustard (more if you want more punch, Coleman's Dry Mustard in the U.S. is not gluten-free)
1 tablespoon fresh lemon juice
3 medium eggs (2 separated, 1 whole)
250 ml light vegetable oil
250 ml olive oil
2 tablespoons white wine vinegar
sea salt, to taste
fresh ground black pepper, to taste

Steps:

Making the mayonnaise in a Mixing Bowl with a Whisk: Start by mixing together the mustard and lemon juice in a bowl; add 2 egg yolks and mix well; mix the 2 lots of oil together in a jug and start to add them a drop at a time to the egg mixture, while continuing to whisk; finally, add the white wine vinegar and then the remaining whole egg; and season to taste.
Making the mayonnaise in a food processor: Start by processing together the mustard and lemon juice, add the 2 egg yolks and process again so that all the ingredients are mixed well together; mix the 2 lots of oil together in a jug and start to add them in a gentle stream while the processor is running; finally, add the white wine vinegar and then the remaining whole egg; and season to taste, and process for a few moments to ensure that all the ingredients are well-combined.

Nutrition Facts : Calories 4328.3, Fat 474.3, SaturatedFat 51.2, Cholesterol 558.4, Sodium 190.5, Carbohydrate 11, Fiber 3.7, Sugar 3.1, Protein 22.9

THEODORE KYRIAKOU'S WARM PURéE OF AUBERGINE (EGGPLANT)

Theodore Kyriakou's Warm Purée of Aubergine (Eggplant) image

A deliciously creamy side dish, which makes a great accompaniment to grilled meats, poultry and fish. Another recipe from Theodore Kyriakou's fabulous book 'real greek food', which he co-authored with food writer Charles Campion. I have posted this for the 2005 Zaar World Tour. I generally use low-fat milk and cream in recipes, but would not recommend doing this with this recipe (at least the first time you make it) as somehow it really would not be in the spirit of the recipe.

Provided by bluemoon downunder

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

700 g aubergines
25 ml whole milk
25 ml double cream
75 g butter
1 nutmeg, grated
1 tablespoon flat leaf parsley, finely chopped
sea salt, to taste
fresh ground pepper, to taste

Steps:

Char the aubergines thoroughly (on a BBQ or under the grill). Once blackened, place them in a plastic bag and leave them to cool; once cool, they are easy to peel.
Chop the aubergine pulp and use either a pestle and mortar or a food processor or blender to reduce the pulp to a purée.
Heat the milk, cream, butter and nutmeg in a saucepan and add the puréed aubergine; ctir to combine, then simmer this mixture for 15 minutes, during which time it should begin to thicken slightly.
Transfer the purée to a serving jug or dish, season to taste with salt and pepper, and serve with the chopped parsley on top.

Nutrition Facts : Calories 201.6, Fat 18, SaturatedFat 11.2, Cholesterol 49.4, Sodium 116.2, Carbohydrate 10.5, Fiber 6, Sugar 4.5, Protein 2.3

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