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Title: A Low-Fat Mayonnaise with Variations+
Categories: Condiment
Yield: 1 Servings
| 1 | tb | Cornstarch |
| 1 1/2 | ts | Dry mustard (prefably |
| Coleman's) | ||
| 1 | ts | Sugar |
| 1/2 | ts | Salt (or more to taste) |
| pn | Cayenne | |
| 3/4 | c | Buttermilk |
| 1 | lg | Egg |
| 2 | tb | Fresh lemon juice |
| 1 | tb | E.V.olive oil |
| BASIC MAYO----- |
1. In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper. Add 1/4 cup of the buttermilk and whisk until you have a smooth paste. Add the egg and the remaining 1/2 cup buttermilk and whisk until smooth.
2. set the pan over medium-low heat and cook, whisking, until the mixture comes to a simmer and thickens. Continue to whisk for 15 seconds, then remove the pan from the heat.
3. Whisk in lemon juice and oil. Transfer the mayonnaise to a small bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool. (the mayo can be stored in the fridg for up to 3 days, whisk briefly before using.)
AIOLI: mash 2 cloves of garlic to a paste with a little salt and stir into 1/2 cup of mayo. This Provencal classic is usually served with fish or shellfish, it is also excellent on new potatoes, fresh tomatoes or in a vegetable sandwich.
CHIPOTLE MAYO: Stir 1 tb. finely chopped chipotles in adobo and 1ts. lime juice into 1/2 cup of the mayo. Use to dress chicken salad or a corn and red pepper salad. Or serve alongside sliced papaya as an appetizer.
CURRY MAYO: Toast 2 ts. curry powder in a dry skillet over very low heat for 1 minute; transfer to a small bowl. Add 1/2 cup of the mayo and 1 ts. honey. Use in chicken or tuna salad or as a dip for sugar snap peas and cherry tomatoes.
ROASTED RED PEPPER SPREAD: Blot dry 1 roasted red pepper (bottled is fine.) Chop to a paste and stir into 1/2 cup mayo. mash 1 clove of garlic to a paste and add to the mayo along with 1 tb. chopped scallions, 1 ts. tomato puree, 1/2 ts. lemon juice and 1/4 ts. cumin. Spread on grilled chicken or grilled pork sandwiches. It is also quite good on grilled zucchini.
SAFFRON MAYO: Crumble 1/4 ts. saffron threads into 1 ts. heated white wine; let steep a few minutes before adding to 1/2 cup mayo. Season with a pinch of ground red pepper. Serve with steamed asparagus or mussels or grilled seafood kabobs.
SESAME GINGER SLAW: Rub the iinside of a small bowl with a mashed garlic clove; discard garlic. Add 1/2 cup mayo to the bowl along with 1 tb. minced fresh ginger, 1 tb. chopped scallions, 1 1/2 ts. rice wine vinegar, 1 ts. soy sauce, 1 ts. sesame oil, 1/2 ts. Dijon mustard and 1/2 ts. honey; stir to blend. Mix with shredded napa cabbage for an Asian slaw or use for a chicken or pasta salad ro cucmber slices.
SPICY HORSERADISH MAYO: Stir 1 tb. well-drained prepared horseradish, 1 tb. Dijon mustard and 1 tb. chopped fresh parsley into 1/2 cup mayo. Delicious with roast tenderloin of beef, grilled slamon or in potato salad.
WATERCRESS MAYO: rub the inside of a small bowl with a mashed garlic clove; discard garlic. add 1/2 cup of mayo to the bowl along with 2/3 cup chopped watercress leaves, 1 ts. fresh lemon juice, and 1/4 teaspoon freshly ground black pepper. Serve with lobster, shrimp, smiked turkey or with steamed new potatoes.
Posted by Mary Riemerman
NOTES : No need to think of calories that come with home-made mayo or a raw egg either if that bothers you. I don't see why you can't use the variations with commercial mayo either. I think I might!
Recipe By : Eating Well Magazine
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