Mayonnaise
4 egg yolks
4 tablespoons lemon juice
1/4 teaspoon Worcestershire
1/4 teaspoon Tabasco® sauce
1/4 teaspoon horseradish
1/4 teaspoon garlic purée
1/2 teaspoon onion purée
1/4 teaspoon prepared mustard
3 teaspoons salt
2 1/2 tablespoons granulated sugar
1/2 teaspoon Accent®
1/2 teaspoon Season-All®
1/8 teaspoon red pepper
1/4 teaspoon seasoned pepper
1/8 teaspoon herb seasoning
2 cups good vegetable oil, chilled
Put egg yolks and lemon juice in a mixing bowl. Stir until smooth with an electric mixer. Then add remaining ingredients except vegetable oil. With the mixer going constantly, add oil to the bowl very slowly. At first, add it a teaspoon at a time. After the first cup, you may add the oil in a thin stream.
Try using 1 1/2 cups vegetable oil and 1/2 cup of extra virgin olive oil.
Easy recipe lovers also enjoyed these free recipes...
mint sauce for lamb
molasses mustard
mustard
mustard
new york pushcart onion sauce
Easy recipe related products...
Every Little Bit...Tool Kit (3 Pc)View This Product at Amazon
The Mayoknife, Jelly Knife and Citrus Peeler all in one package! Spreads Peanut Butter & Jelly! Gets the last drop of Mayonnaise! Peels any orange and grapefruit with NO MESS! The perfect solution for every kitchen!
Mayo Knife SpreaderView This Product at Amazon
A Sandwich-lovers best friend! Specially designed 11? durable plastic knife fits the contours of a mayonnaise jar and allows you to retrieve every last dollop of your favorite spread. This Mayoknife is the most versatile and handy item you will ever want in your kitchen. Dishwasher safe and includes a hole for hanging storage.
Orka Dressing and Mayonnaise MixerView This Product at Amazon
MA310176 Orka Mayonnaise & Dressing Maker
View This Product at Amazon
In the scheme of things, Hypnotic Clambake's newest release, "Mayonnaise," successfully visits pop culture and unleashes a pure, sonic, sound experience that rocks the hum-drum of daily life on the planet as we know it! It also serve as an excellent condiment on your next sandwich!
Full of irresistible grooves and lyrics, this album explores life, robots, the daily grind, hope, refrigerators, and the integrity of humanity. Get ready to be exposed to a new way of thinking about nothing and everything!
TtssattsrView This Product at Amazon
MayonnaiseView This Product at Amazon
Hellmanns Squeezable Light Mayo, 18-Ounce Bottles (Pack of 4)View This Product at Amazon
Kewpie Mayonnaise 17.64 Oz.View This Product at Amazon
Hellmanns Squeezable Real Mayonnaise, 18-Ounce Bottle (Pack of 4)View This Product at Amazon
Garlic Mayonnaise - Aioli - 3 jarsView This Product at Amazon
The Delouis brand is synonymous with quality! Delouis has always strived for perfection, that is why it has taken so long to perfect this new line of shelf stable mayonnaises and sauces. Just like the fresh products they produce, the flavors are refined and superb. The Aioli has the right touch of garlic for that classic French flavor. Now you can enjoy the flavors of France any time, anywhere. Product of France. Net Weight: 8.8 oz each/ 3 jars
Japanese Kewpie Mayonnaise - 17.64 oz.View This Product at Amazon
French Mayonnaise - Delouis Fils - 3 jarsView This Product at Amazon
The Delouis brand is synonymous with quality! Delouis has always strived for perfection, that is why it has taken so long to perfect this new line of shelf stable mayonnaises and sauces. Just like the fresh products they produce, the flavors are refined and superb. Now you can enjoy the flavors of France any time, anywhere. Product of France. Net Weight: 8.8 oz each. 3 jars.
Disney's Doug and Friends 8" Beanie SetView This Product at Amazon
Sanrio Hello Kitty Lunch Box Squeeze Mascot Cell Phone Strap (Mayonnaise)View This Product at Amazon
Sauces: Classical and Contemporary Sauce MakingView This Product at Amazon
Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, "Okay, this is what we know so far. Where do you want to go from here?" The "what we know so far" part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce.
The "where do you want to go" part continues to evolve, as it always will, but remains just as evident in the way we sauce our creations, both elegant and fundamental. In the second edition of Sauces, released seven years after the first, the "we" has expanded beyond Frenchmen and their disciples, and now includes the broader range of flavors experienced by Italians as pasta sauces, as well as New World cooks and their counterparts in the Middle East and throughout greater Asia. The solid base from which all this grows, however, remains the lessons learned in the French kitchen--and a better kitchen for such lessons has never been developed.
To cook is one thing, to sauce another. The right sauce lifts the right dish to a wholly different plateau of dining than would be the case if the cook didn't bother. This can be a humble pasta sauce created as a perfect balance of ingredients on hand, or a carefully considered sauce the ingredients of which have been developed at the stove over days, not mere hours.
In the sauce can be seen the reflection of the cook. There is no room to hide. In the well-crafted sauce can be found the ultimate expression of simplicity, which leaves even less room to hide. It is James Peterson's great talent that he can draw the home cook and professional cook into his dialogue on sauces, and teach them both how to stay afloat in such shallow waters.
Peterson gives the reader--in close to 600 pages, mind you--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work. He gives the reader the techniques necessary to follow along where many a cook has already whisked up a splendid creation. But most of all, he gives the reader permission to go ahead and be creative, to cut loose with knowledge and technique in hand and discover for oneself the way an inkling of a flavor idea can find its way to a dish and make the combined ingredients lift off the plate. Or not. Finding out what doesn't work can be just as important.
This is a book that can be taken to bed and savored, page by page, sauce by sauce. It is a book that should be on the shelf in any kitchen, professional or homebody alike. It is not a book to ever gather dust and need dusting. --Schuyler Ingle
Hellman's Mayonnaise Best Foods Over 100 Ways to Bring Out the Best (Favorite Recipes)View This Product at Amazon
Favorite Recipes series, spiral bound, 8.25 x 5.25 inches, color photos throughout.
View This Product at Amazon