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Started By
Message
1
Posted on 9/26/19 at 8:00 pm to BooDreaux
Post your recipe. I have a good one in the Recipe Book.
Posted on 9/26/19 at 8:59 pm to VinegarStrokes
quote:
who the hell dips veggies in mayo? lol
Most people who order hamburgers and po boys dressed.
But if you mix some Greek yogurt with some sweet chili paste and a squeeze of lemon juice, dash of soy sauce and put a couple tablespoons under a thick bone in pork chop or lamb chop it works well.
Posted on 9/26/19 at 9:28 pm to OTIS2
quote:
Post your recipe. I have a good one in the Recipe Book.
This takes 2 minutes and is literally foolproof if you use an immersion blender:
Ingredients
1 whole egg
1 tablespoon lemon juice (from 1/2 a lemon)
1 teaspoon dijon mustard
1 medium clove garlic, minced
1 cup vegetable or canola oil
Kosher salt
Directions
1.
Place egg, lemon juice, and mustard in the bottom of cup or jar that just fits the head of your immersion blender. This is vital. the circumference of the jar must be just larger than the head of your blender and the egg/lemon juice mixture must reach the blades for this to work. If the mixture does not reach the blades, double the recipe before attempting.
2.
Add garlic, if using. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and turn it on high speed. Do not pulse or move the head. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt. Store in a sealed container in the refrigerator for up to two weeks.
This post was edited on 9/26/19 at 9:29 pm
Posted on 9/26/19 at 9:58 pm to OTIS2
2 cups extra virgin avocado oil
1 Tbsp Diced Jalapeno
2 Tbsp hatch chiles, roasted
2 tbsp roasted garlic
1.5 tbsp fresh lime juice
.5 tbsp bragg vinegar
4 xl egg yolk
1/2 tsp garlic powder
1/2 tsp onion powder
Salt, white pepper to taste
In a blender or food processor, blend together the egg, lime juice, garlic, jalapeño and hatch chiles, salt, garlic powder/onion powder, freshly ground white pepper, blending until well mixed.
With the motor still running, add the oil in a very slow, thin, steady stream and blend until the dressing is thick and smooth.
If it gets too thick add warm water 1/2 tbsp at a time.
Posted on 9/26/19 at 10:00 pm to BooDreaux
If you have an immersion blender, I HIGHLY recommend using it to make mayonnaise.
You can mix in the flavor components later, but it's much easier than food processor mayo. No drizzling, no broken sauces, EVER.
You can mix in the flavor components later, but it's much easier than food processor mayo. No drizzling, no broken sauces, EVER.
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