Perking up Mayo
Since this is a first post in this brand-new corner of the intarweb, I'll begin with something simple. You know, just to test the waters and get the ball rolling. Probably several other worn-out cliches apply as well. The two recipes are about the simplest you could find, but the resulting sauces are quite delicious.
A number of years ago, I learned that some simple additions can completely change your plain, everyday mayonnaise. I've been quite pleased with the resulting sauces. I highly recommend using black sesame oil instead of the more common toasted sesame oil if you can get it.
Sesame Mayonnaise
4 tablespoons mayonnaise
1 1/2 teaspoons toasted (Oriental) sesame oil, or more to taste
In a small bowl, combine the mayonnaise and sesame oil, stirring until thoroughly incorporated and smooth. An excellent accompaniment for steamed asparagus.
Garlic Lemonnaise
4 tablespoons mayonnaise
the juice of half a lemon
one small clove of garlic, finely minced or crushed
Combine all ingredients in a small bowl. Stir until smooth. Goes well with broccoli or fish.
A number of years ago, I learned that some simple additions can completely change your plain, everyday mayonnaise. I've been quite pleased with the resulting sauces. I highly recommend using black sesame oil instead of the more common toasted sesame oil if you can get it.
Sesame Mayonnaise
4 tablespoons mayonnaise
1 1/2 teaspoons toasted (Oriental) sesame oil, or more to taste
In a small bowl, combine the mayonnaise and sesame oil, stirring until thoroughly incorporated and smooth. An excellent accompaniment for steamed asparagus.
Garlic Lemonnaise
4 tablespoons mayonnaise
the juice of half a lemon
one small clove of garlic, finely minced or crushed
Combine all ingredients in a small bowl. Stir until smooth. Goes well with broccoli or fish.
Labels: condiments, sauces