Cilantro Lime Mayo

Cilantro Lime Mayo

A creamy spread for sandwiches and burgers or this can also be used as a dip for fresh vegetables or spicy

 Author Steve Cylka

Ingredients

1 1/2 cups mayonnaise

2/3 cup fresh cilantro , packed

3 tbsp lime juice

1/2 tsp salt

3 garlic cloves

1/4 tsp cayenne pepper

Instructions

Place all ingredients into a blender. Blend until well combined and fairly smooth.

Posh Tartar Sauce

Tartar Sauce

Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Good Catch

Ingredients

• 1/2 cup good mayonnaise
• 2 tablespoons small-diced pickles or cornichons
• 1 tablespoon Champagne or white wine vinegar
• 1 tablespoon capers
• 1 teaspoon coarse-grained mustard
• Pinch kosher salt
• Pinch freshly ground black pepper

Directions

Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.

2007, Ina Garten, All Rights Reserved

Peppercorn-Shallot Mayo

Peppercorn-Shallot Mayo

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.

Old Bay Mayo

Old Bay Mayo

Mix 3/4 cup mayonnaise, the zest and juice of 1 lemon, 1 teaspoon Old Bay Seasoning, 1 minced scallion and a few drops of hot sauce.

Lettuce Mayonnaise

• 60ml Basic Mayonnaise
• 75g Shredded iceberg lettuce
• 1 Small onion, chopped
• 1/2 tsp mustard
• 50g Dill pickles, finely chopped

To Make:

1. Combine all ingredients in a bowl. Chill until needed

Chilli Mayonnaise

• 1 tsp de-seeded and very finely chopped red or green chili pepper
• couple dashes of Sriracha or favorite hot sauce (optional)

To Make:

1. Add chili to the Basic Mayonnaise and stir.

Basic Mayonnaise

Makes 300ml

• 3 egg yokes
• 1tsp Dijon mustard
• 1 tsp white wine vinegar
• salt and freshly ground black pepper
• 250ml vegetable or salad (non scented) oil
• 2 tsp lemon juice

To Make:

1. Place the egg yokes, mustard and vinegar in a bowl, add a little salt and pepper.

2. Place the bowl on a wet cloth on a vlat surface. This will help keep the bowl steady as you add the oil.

3. Slowly whisk in the oil, pouring it in a fine steady stream from a jug or ladle.

4. Whisk continuously until the mayonnaise begins to thicken; by the time all the oil has been added the mayonnaise will be thick in texture.

5. Add the lemon juice and adjust the seasoning to personal taste.

6 Mayonnaise will keep 4-5 days if covered in the refrigerator.

Olive Mayonnaise

Makes 100ml 

• 100ml Basic Mayonnaise
• 2 tbsp pitted and finely chopped black olives
• 1 tsp capers, washed and chopped
• 1 small garlic clove, crushed

To Make:

Add all ingredients to a bowl, and mix gently

Lemon Mayonnaise

• 1/4 cup Basic Mayonnaise
• finely grated zest of 1 lemon
• 1 tsp fresh lemon juice
• 1 tsp prepared horseradish
• 1/8 tsp kosher or sea salt

To Make:

1. Combine all ingredients in a bowl and gently mix.

2. Chill in the refrigerator for 30 minutes.

LT Pickled Mayo

photo credit; http://theweiserkitchen.com/

Credit foodnetwork.com

• 6 tablespoons basic mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sweet relish, drained and rinsed
• 1 tablespoon chopped cornichons
• 2 tablespoons chopped pickled jalapeno
• 1 tablespoon Cognac
• Salt and pepper, to taste

To Make:

Yield: about 1/2 cup. 

1. Place the ingredients in a small bowl and mix together.

2011, Laurant Tourondel, All Rights Reserved

Route 66 Sauce

Route 66 Sauce

• 1/2 cup Basic Mayonnaise
• 2 tbsp Homemade Ketchup
• 1 tbsp Homemade Pickle Relish
• 1 tbsp finely chopped shallot

To Make:

1. Combine all ingredients in a bowl, chill until needed.

Aloha Chicken Burgers

 
Recipe by: Chris McDaniel
 

"This tasty sandwich is like a luau on a bun!" 

 

    2 skinless, boneless chicken breast halves
    1/4 cup soy sauce
    3 slices thick cut bacon
    2 large hamburger buns, split
    1 tablespoon softened butter
    1/4 cup teriyaki sauce
    2 slices Swiss cheese
    2 tablespoons mayonnaise
    2 slices pineapple
    2 slices tomato
    2 slices of iceberg lettuce

To Make:

1. Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
4. While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
5. To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

LT Pickled Mayo

Credit foodnetwork.com

• 6 tablespoons mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sweet relish, drained and rinsed
• 1 tablespoon chopped cornichons
• 2 tablespoons chopped pickled jalapeno
• 1 tablespoon Cognac
• Salt and pepper, to taste

To Make:

Yield: about 1/2 cup. 

1. Place the ingredients in a small bowl and mix together.

2011, Laurant Tourondel, All Rights Reserved

Lemon Mayonnaise

• 1/4 cup Basic Mayonnaise
• finely grated zest of 1 lemon
• 1 tsp fresh lemon juice
• 1 tsp prepared horseradish
• 1/8 tsp kosher or sea salt

To Make:

1. Combine all ingredients in a bowl and gently mix.

2. Chill in the refrigerator for 30 minutes.

Chilli Mayonnaise

• 1 tsp deseeded and very finly chopped red or green chili pepper

To Make:

1. Add chili to the Basic Mayonnaise and stir.

Lettuce Mayonnaise

• 60ml Basic Mayonnaise
• 75g Shredded iceberg lettuce
• 1 Small onion, chopped
• 1/2 tsp mustard
• 50g Dill pickles, finely chopped

To Make:

1. Combine all ingredients in a bowl. Chill until needed

Classic All-American Burger

Makes 4 Burgers

• 800g Good quality minced beef, chilled
• 1 onion, finely chopped
• Salt and freshly ground black pepper
• vegetable or sunflower oil for cooking
• 8 slices American style or sharp cheddar cheese
• 75g iceburg lettuce, shredded
• 2 beef tomatoes, thickly sliced
• 1 onion, sliced

Toppings:

• 4 Burger Buns, split
• 30ml Mild American mustard
• 60ml Basic Mayonnaise
• 2 Sweet dill pickles, sliced
• Simple tomato ketchup

To Make:

1. Mix the meat and the chopped onion in a large bowl, season with salt and plenty of pepper and chill for 1 hour

2.Using hands, shape into 4 evenly sized burgers. Using thumb make small depression in center of each burger.

3. Heat a char-grill or pan-grill until smoking hot.

4. Brush the burgers liberally all over with the oil, place on the grill and cook 3-4 minutes on each side until cooked and slightly charred all over.

5. Cover the burgers with cheese slices (2 per burger) and wait until melted.

6. Toast the buns. Cover the bottom bun with mustard, the top with Basic Mayonnaise.

7. Top the bottom bun with shredded lettuce, followed by burger, then by the onion and tomato slices. Finally top with sliced dill pickles and replace top bun.

8. Serve with the Ultimate Fries and lots of Simple Tomato Ketchup.

Aioli Sauce

To 100ml of the Basic Mayonnaise sauce, add:

2 Large garlic cloves, crushed to the mustard, egg and vinegar at the beginning of The Basic Recipe.

Basic Mayonnaise

Makes 300ml

• 3 egg yokes
• 1tsp Dijon mustard
• 1 tsp white wine vinegar
• salt and freshly ground black pepper
• 250ml vegetable or salad (non scented) oil
• 2 tsp lemon juice

To Make:

1. Place the egg yokes, mustard and vinegar in a bowl, add a little salt and pepper.

2. Place the bowl on a wet cloth on a vlat surface. This will help keep the bowl steady as you add the oil.

3. Slowly whisk in the oil, pouring it in a fine steady stream from a jug or ladle.

4. Whisk continuously until the mayonnaise begins to thicken; by the time all the oil has been added the mayonnaise will be thick in texture.

5. Add the lemon juice and adjust the seasoning to personal taste.

6 Mayonnaise will keep 4-5 days if covered in the refrigerator.