Best 7 Herbed Mayonnaise Recipes
Herbed mayonnaise is a versatile condiment that can be used to add flavor and richness to a variety of dishes. It is made by combining mayonnaise with fresh herbs, such as parsley, dill, chives, and tarragon. Herbed mayonnaise can be used as a dip for vegetables, a spread for sandwiches, or a dressing for salads. It is also a great way to add flavor to grilled meats and fish. With so many different variations, there is sure to be a herbed mayonnaise recipe that will suit your taste.
Here are our top 7 tried and tested recipes!
BAKED SALMON WITH HERBED MAYONNAISE
I had baked salmon at a friend's house recently. (She is an Alaskan native and had some salmon she brought back from vacation. Yummy) She spread mayo and some seasonings on the fish then baked it. I had never heard of that before, but it was really good. I came up with my own twist using that idea. I made this last night and it was wonderful. Hope you enjoy!
Provided by Chele B
Categories High Protein
Time 30m
Yield 4-6 pieces of fish, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients (except salmon).
- Stir well.
- Add a few dashes of seasoning salt and a few grinds of fresh pepper. Taste for seasoning preference. All measurements are approximate.
- Place fish into a baking pan sprayed with oil or rubbed with olive oil or butter.
- Season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish. Make it to the thickness you prefer. I had about 1/4 in or so.
- Bake uncovered in a 450 degree oven until fish is almost done (mine took 15-20 min for fillets which seemed a bit long, but they weren't done.)
- Then broil until lightly golden.
GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE
Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
- Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.
CRAB CAKES WITH HERBED MAYONNAISE
These are the best crab cakes I have ever had! You have to use the freshest crabmeat. Everyone raves about these crab cakes The lemon juice and zest give these cakes a fresh, light taste.. I hope you enjoy them. The Herbed Mayonnaise is recipe#
Provided by susie cooks
Categories Crab
Time 38m
Yield 40 cakes, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Spray 2 baking sheets with nonstick spray.
- Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
- Add in crabmeat, then 1 1/2 cups breadcrumbs.
- Stir in egg yolks.
- Place 2 1/2 cups breadcrumbs in a shallow bowl.
- Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
- Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
- Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
- Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.
HERBED MAYONNAISE
This recipe is to go with my crab cake recipe I submitted today. But it is delicious to use when making tuna salad. Also great with sandwiches.
Provided by susie cooks
Categories Low Protein
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients in a small bowl. Season to taste with salt and pepper.
- Can be made 1 day ahead.
- Cover and refrigerate.
Nutrition Facts : Calories 647.4, Fat 52.9, SaturatedFat 7.8, Cholesterol 40.7, Sodium 1481.5, Carbohydrate 45.2, Fiber 1.9, Sugar 11.7, Protein 3.6
CRAB CAKES WITH HERBED MAYONNAISE
Steps:
- Spray 2 baking sheets with nonstick spray. Mix green onions and next 7 ingredients in large bowl; stir. Mix in crabmeat, then 1 1/2 cups breadcrumbs. Season with pepper. Stir in egg yolks. Place 2 1/2 cups breadcrumbs in shallow bowl. Using 1 tablespoonful for each cake, shape crab mixture into 1-inch-diameter patties. Coat each patty with breadcrumbs; arrange on baking sheets. Chill at least 1 hour. (Can be made 1 day ahead. Cover; keep chilled.) Preheat broiler. Working with 1 sheet at a time, broil crab cakes 4 to 5 inches from heat source until golden and cooked through, watching to prevent burning, about 4 minutes per side. Arrange on platter. Top each with dollop of mayonnaise; garnish with basil sprigs, if desired.
HERBED MAYONNAISE
Provided by Mimi Sheraton
Categories condiments, dips and spreads
Time 15m
Yield One and one-half cups
Number Of Ingredients 7
Steps:
- Rinse a large porcelain, glass or stainless-steel mixing bowl in hot water and dry thoroughly.
- Drop egg yolks in the bowl, add salt, pepper, mustard and a little lemon juice, and beat well.
- Using a bottle or any narrow-necked pourer, or a teaspoon, drop oil very, very slowly into egg mixture, beating with a wire whisk between each addition. Do not add more oil until the previous addition is absorbed.
- Add a little lemon juice from time to time to keep mixture workable.
- When dressing has reached consistency of sour cream, add oil in a thin stream, beating as you do, until desired consistency is reached. Continue adding lemon juice to taste.
- Blanch the greens in boiling water for two minutes. Drain thoroughly, puree and stir into mayonnaise.
- Check for seasoning, and, if you plan to store mayonnaise, do so in the refrigerator for no longer than 24 hours.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 21 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
HERBED MAYONNAISE
Steps:
- Mix all ingredients in small bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Tips:
- Use fresh herbs: Fresh herbs impart a more vibrant flavor than dried herbs. If you don't have fresh herbs on hand, you can use 1/3 of the amount of dried herbs.
- Chop the herbs finely: Finely chopped herbs will distribute more evenly throughout the mayonnaise.
- Use a good quality mayonnaise: A good quality mayonnaise will make a big difference in the flavor of your herbed mayonnaise. Look for a mayonnaise that is made with fresh, simple ingredients.
- Taste the mayonnaise before serving: Adjust the seasonings to taste before serving. You may want to add more herbs, lemon juice, or salt and pepper.
- Serve the mayonnaise immediately: Herbed mayonnaise is best served immediately after it is made. However, you can store it in the refrigerator for up to 3 days.
Conclusion:
Herbed mayonnaise is a versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious and flavorful herbed mayonnaise that will elevate your favorite dishes.
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