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Blender Mayonnaise:
Place in blender 1 room temperature large egg 5 tsp fresh lemon juice 1 tsp
dijon
mustard dash of salt and fresh ground black pepper
Turn blender on
and add
1 cup of olive or vegetable oil in a
slow stream until completely emulsified. Makes about 1.5 cups
Variations:
Add
1 tbsp apple cider vinegar to above
Add
1/4 tsp paprika.
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Aioli
Use on a variety of
dishes including , boiled potatoes, fish, and cold lamb
A key to success with
aioli is to work very slowly. Varying temperatures may encourage the
sauce to separate.
It is also important to make sure all your ingredients including your
cooking tools be at room temperature.
Ingredients:
6
cloves garlic 1 pinch of salt (sea salt is best ) 2 egg yolks 300ml
virgin olive oil 1 squeeze of lemon juice
freshly ground black pepper
Method:
Crush the peeled garlic cloves with a pinch of salt until a paste forms. In a bowl
beat the egg yolks and add the garlic.
Now add the oil drop by drop, beating all the time, and
continue until the sauce thickens and all the oil is incorporated.
When the mixture is smooth and creamy, beat in a little fresh lemon
juice and freshly ground black pepper.
Variations:
You can add a tsp of dijon
mustard if wished
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Salad Dressing
1/2 cup oil 4 cups malt
vinegar 2 tsp mixed herbs 1 tbsp minced garlic 1 tsp salt and
pepper 1 tbsp Worcestershire sauce
2 tbsp sweet chilli sauce ( more or less depending on your
tastes) Mix all well together.
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Pesto Salad Dressing
1 tbsp honey, warmed 2 tbsp basil pesto
2 cloves garlic, crushed bunch chopped parsley
1/4 cup spiced vinegar 1/4 cup olive oil
Combine all ingredients and mix into salad just before serving.
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Condensed Milk salad dressing
1 can sweetened condensed milk
1 cup vinegar 1 tsp salt 2 tsp dry or prepared
mustard.
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Green
Mayonnaise:
To 1 cup of
store bought mayonnaise add
2 tbsp minced fresh parsley 1 tbsp
fresh chives 1 tbsp minced fresh tarragon 1 tbsp
fresh dill 1 tsp minced fresh chervil (or 1/4 teaspoon dried}
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Potato Salad Dressing:
Combine ~
1/4 cup sugar 2 tsp corn flour 3/4 tsp prepared mustard 1/4
tsp salt 1/3 cup water 2 tbsp white vinegar.
Lightly
beat an egg and place in pot. Add all other combined ingredients, stir and cook
gently stirring until thick & bubbling.
Pour into bowl, cover
with glad wrap and cool. Stir in 1/2 cup best foods mayonnaise, cover
and chill till needed.
Fold gently thru potato mixture, sprinkle top
with paprika & chopped parsley
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Roast Vegetable Dressing
120g
semi-dried tomatoes 2tbsp capers 20 black olives 2 cloves
garlic 1/4 cup pinenuts 1/4 cup flat leaf parsley (chopped
fine)
2 tbsp extra virgin olive oil 2 tsp balsamic
vinegar. Mix
well. Spoon over roasted vegetables
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Roast Vegetable Dressing
1/2 cup sundried tomatoes 1/4 cup red wine vinegar
3 cloves garlic 1 tbsp balsamic vinegar 1/2 cup extra virgin
olive oil 1 tsp sugar
salt and pepper.
Heat vinegar and sundried tomatoes together; allow tomatoes to soak in
this hot vinegar to soften. Place all dressing ingredients food
processor. . Do not over-wizz. The texture should remain a little
chunky. Check and adjust seasoning.
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Honey Mustard Salad Dressing
3 tbsp cider
vinegar 3 tbsp honey 6 tbsp mayonnaise 1
tbsp Dijon mustard 1 tbsp finely minced onion 2 tbsp fresh parsley, chopped finely
pinch salt
3/4 cup vegetable oil
Heat vinegar and honey; whisk together. Allow to
cool. Mix in remaining ingredients.
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Tomato and
Garlic Dressing
10 cherry tomatoes 4 large
cloves garlic 1/2 pint plain yoghurt (unsweetened) 1/2
cup vegetable oil.
Blend all ingredients in a food processor or blender.
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Clone KFC
/Lone Star Coleslaw
Dressing
Double for large quantities
1 cup Mayonnaise
(Best Foods brand) 1/4 cup sugar 2 tbsp white
vinegar 2 tbsp vegetable oil.
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