Walnut Pepper Mayo Recipes

RED PEPPER MAYONNAISE

Steps:

• Put the yolk in a blender or food processor. Begin blending or processing and, with the motor running, slowly add the oils one at a time in a thin, steady trickle. (There is a tiny hole in the plunger of most food processors that makes this easy.)
• Smash the garlic to a paste with the salt. Add it to the mayonnaise with the rest of the ingredients and process or blend briefly, until just combined.

GARLIC AND RED PEPPER MAYONNAISE

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add red pepper, garlic, mustard, and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

MUHAMMARA (ROASTED PEPPER & WALNUT SPREAD)

Steps:

• Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
• Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in the breadcrumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
• Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
• Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
• Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

QUICK WALNUT MAYONNAISE

Steps:

• Whisk all ingredients together in a bowl.
• Cover and refrigerate until needed, Enjoy!
• Great on salads, rice, potatoes, vegetables, fish, etc.

WALNUT-PEPPER MAYO

Steps:

• Mix 1 cup mayonnaise, 1/2 cup chopped toasted walnuts, 1/4 cup chopped roasted red pepper, 2 tablespoons chopped parsley and 2 teaspoons lemon juice. Season with salt and pepper.

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.

TASTY PECAN PEPPER APPETIZER

Steps:

• Pulse pecans in a food processor until very finely ground.
• Stir pecans, Cheddar cheese, green onion, and mayonnaise together in a large bowl until mixture holds together. Transfer to a serving platter and top with jelly.

ROASTED RED PEPPER MAYONNAISE

Steps:

• Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
• In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
• Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.

RED-PEPPER MAYONNAISE

Steps:

• Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a blender with peppers. Purée until smooth. Add mayonnaise and juice and blend.

ROASTED RED PEPPER MAYO

Steps:

• combine ingredients in a food processor and serve!