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Fiery Mayonnaise Recipe

Generally homemade mayo is made with uncooked egg yolks. Some people are not comfortable using a sauce made with raw eggs. Try this hot and spicy as you want it to be cooked mayonnaise. Have you seen hot mayonnaise in supermarkets? They are selling it in my area, I love the idea but did not want to pay the price or have pink mayo.

INGREDIENTS

2 egg yolks
2 tablespoons vinegar or lemon juice
2 tablespoons water
1 teaspoon sugar
1 teaspoon dry mustard
1/2 teaspoon salt
Cayenne pepper to taste
1 cup vegetable oil or light olive oil

DIRECTIONS

1. Stir together egg yolks, vinegar, water, sugar, mustard, salt and cayenne pepper in medium sized sauce pan mixing thoroughly.

2. Cook and stir briskly over very low heat. When mixture starts to bubble remove immediately from heat. Stir and allow mixture to cool for 5 minutes or so, then pour into blender, scraping all from the pan. Start blender on lowest setting to further cool mixture. When mixture is cool blend at high speed. Open top of blender and stream oil slowly into the mixture. Continue blending until color changes and mix becomes smooth and thick with a creamy look. Scrape sides of blender and blend again to completely emulsify.

3. Place mayonnaise into glass container. Keep in refrigerator.

Mayonnaise goes beyond sandwiches, think of it as a base for sauces and spreads.

Hint
*Add sweet pickle relish to fiery mayonnaise and spoon over halved hard-cooked eggs.
*Spread a litte of this mayo on a turkey or chicken breast sandwich.

Recommended for your cookbook collection: This book of sauces is good for taste buds and the color photographs are awesome. If you are like me and actually sit down and read cookbooks (and drool over the pictures) this is the one for you. The recipes range from simple to complex. Sauces: Classical and Contemporary Sauce Making

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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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