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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Thursday, May 21, 2020

18 Things to Stir Into Mayo for Instant Sauces and Dips

18 Things to Stir Into Mayo for Instant Sauces and Dips
Found https://www.yahoo.com/lifestyle/18-things-stir-mayo-instant-205506611.html

I have heard rumors that there are people who dislike mayonnaise. I may even have, unknowingly, met one or more of these creatures. I confess, I am confused by this dislike. I am a devout mayo lover. The tangy flavor, and the creamy, unctuous texture can (I believe) improve almost anything. And now, with uncountable amounts of time in the house, I have begun playing with additions to prepared mayonnaise that really kick this staple condiment up a notch.

RECIPE: Homemade Mayonnaise found here
https://www.myrecipes.com/recipe/homemade-mayonnaise

Ingredients
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon Dijon mustard
1 large egg
1 cup extra-virgin olive oil (or avocado oil)

How to Make It
Step 1 Combine lemon juice, salt, mustard, and egg in the bowl of a food processor; process until just combined. With food processor running, drizzle in oil in a slow, steady steam until fully incorporated. (The mixture will emulsify fairly quickly but be sure to add all of the oil.)
 Step 2 Transfer to a container; cover and refrigerate 30 minutes to 1 hour before using.

 I’m pretty sure we’ve all added some mustard to mayo...or at least noticed that it tasted great when the two accidentally commingled on a sandwich. But mustard is just the tip of the iceberg. Probably my first foray into “flavoring” mayo was when I made a vaguely Spanish inspired hash. I wanted to top it with something creamy, and decided to try mayo. But that wasn’t quite it. So, being in a Spanish state of mind, I swirled some smoked paprika into the mayo. It was a true “EUREKA” moment. This got me thinking that all sorts of salads, vegetables, sandwiches, and who knew what else, could benefit from different additions to mayo.

Here are a few suggestions for things to add, and a few ideas about where you might use your “doctored” mayonnaise:

Pesto
 Minced fresh herbs (either a combination, or just one)
 Curry Powder
 Citrus juices and/or zest
 Garlic, fresh or really good granulated/powdered
 Onion—minced, sauteed, deeply browned, or really good powdered
 Chopped scallions
 Horseradish, either prepared or freshly grated
 Your favorite dry rubs (but remember...there is a lot of salt in them, so just start with a little) Mushroom duxelles, or sauteed fresh mushrooms
 Thai Curry paste
 Sriracha, sambal oelek, or your favorite hot sauce a drop or two of soy or fish sauce (again, remember that a little goes a long way)
 a drizzle of toasted sesame oil
 Tomato paste
 Ground or chopped nuts
 Capers
 Canned tuna

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