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| Mayonnaise Variations |
Remoulade Dressing
Prepare the mayonnaise as directed, then mix in 1 tablespoon each minced capers
and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon
each minced parsley and fresh chervil. Serve with seafood or use to dress cold
vegetables or sliced summer tomatoes.
Sauce Nicoise
Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree
with 2 minced pimientos and 1/2 crushed garlic clove; press through a fine sieve and
blend into mayonnaise.
Russian Mayonnaise
Prepare the mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour
cream, and 1 tablespoon minced fresh dill.
Mustard Mayonnaise
Prepare the mayonnaise, then mix in 4 teaspoons Dijon mustard
Curry Mayonnaise
Prepare the mayonnaise, then blend in 1 - 2 teaspoons curry powder
Fruit Mayonnaise
Prepare the mayonnaise, then beat in 3 tablespoons each orange juice and superfine
sugar, 1 teaspoon finely grated orange rind, and a pinch of nutmeg. For added zip,
mix in 1 tablespoon Cointreau or other fruit liqueur. Serve with fruit salads.
Chantilly Mayonnaise
Prepare the mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.
NOTE
RAW EGG WARNING
The American Egg Board states the following:
"There have been warnings against consuming raw or lightly cooked eggs on the
grounds that the egg may be contaminated with Salmonella, a bacteria responsible
for a type of
food-borne illness. Healthy people need to remember that there is a very small risk
and
treat eggs and other raw animal foods accordingly. Use only properly refrigerated,
clean,
sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the
shell"
Prepare the mayonnaise as directed, then mix in 1 tablespoon each minced capers
and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon
each minced parsley and fresh chervil. Serve with seafood or use to dress cold
vegetables or sliced summer tomatoes.
Sauce Nicoise
Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree
with 2 minced pimientos and 1/2 crushed garlic clove; press through a fine sieve and
blend into mayonnaise.
Russian Mayonnaise
Prepare the mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour
cream, and 1 tablespoon minced fresh dill.
Mustard Mayonnaise
Prepare the mayonnaise, then mix in 4 teaspoons Dijon mustard
Curry Mayonnaise
Prepare the mayonnaise, then blend in 1 - 2 teaspoons curry powder
Fruit Mayonnaise
Prepare the mayonnaise, then beat in 3 tablespoons each orange juice and superfine
sugar, 1 teaspoon finely grated orange rind, and a pinch of nutmeg. For added zip,
mix in 1 tablespoon Cointreau or other fruit liqueur. Serve with fruit salads.
Chantilly Mayonnaise
Prepare the mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.
NOTE
RAW EGG WARNING
The American Egg Board states the following:
"There have been warnings against consuming raw or lightly cooked eggs on the
grounds that the egg may be contaminated with Salmonella, a bacteria responsible
for a type of
food-borne illness. Healthy people need to remember that there is a very small risk
and
treat eggs and other raw animal foods accordingly. Use only properly refrigerated,
clean,
sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the
shell"