A Brazilian barbecue is not a real Brazilian barbecue without a moist potato salad with lots of home-made mayo to put in the middle of a white shell roll. This basic mayonnaise recipe is fool-proof and like all good mayo sauces, has endless uses. It is delectable to eat with your favourite cooked vegetables or just as a spread on a slice of bread or toast. You can add a little bit to your salad dressing to boost the flavours of the vegetables or to your cannape. Mix the mayonnaise with a bit of tomato sauce (ketchup), Worcestershire sauce, brandy and tobasco to make a rose sauce to go with your prawn cocktail. The old tartare sauce is also a great use for mayonnaise, mix finely chopped red onion, capers, gherkins, mustard and herbs and you have one of the most beautiful sauces to eat with grilled or deep fried fish and seafood. For more mayonnaise ideas check out below.
Ingredients
3 egg yolks
1 tbs lime juice
1 tbs Dijon mustard
200ml canola or vegetable oil
Freshly ground salt and pepper, to taste
Instructions
1. Place the yolks, juice, mustard in a food processor or blender and process for a few minutes until all the ingredients are light and creamy.
2. With the motor running gradually add the oil until the mixture thickens and gets pale. Season to taste. Keep it in an airtight container the fridge for up to 3 days.
Makes: 250g
Some Variations/ Ideas:
Roasted Capsicum (Red Bell Pepper) Mayo – Blend your mayo with 1 peeled/ deseeded roasted capsicum (red bell pepper)
Saffron Mayo – Add 1 tsp of saffron (previously infused in 1 tbs of hot water) and serve with deep-fried fish or seafood (for recipe idea, click here).
Herb Mayo – Add 1 tbs your favourite chopped herb or a combination of herbs and eat with grilled chicken.
Aioli – Crush 1 small clove of garlic and make a paste with the flat part of your knife. Mix well with the basic mayonnaise.
Smoked Paprika – Stir the basic mayo with 1 tbs of smoked paprika and a pinch of ground chilli. Serve with chicken nuggets or add to a salad dressing.
Tequila Mayo – Stir in zest of 1 lime and 1 tbs tequila to the basic mayonnaise and serve with cooked prawns.
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Receita em Português
Maionese Caseira
Ingredientes
3 gemas
1 colher de sopa de suco de limão
1 colher de sopa de mostarda Dijon
200ml de canola ou óleo vegetal
Sal e pimenta-do-reino a gosto
Modo de Preparo
1. Coloque as gemas, o suco, a mostarda em um processador de alimentos ou liquidificador e bata por alguns minutos até que a mistura fique leve e cremosa.
2. Com o motor em funcionamento gradualmente adicione o óleo até que a mistura engrosse e fique pálida. Tempere a gosto. Mantenha em um recipiente hermético na geladeira por até 3 dias.
Rende: 250g
Algumas variações / Idéias :
Maionese de Pimentão Vermelho – Bata a maionese com um pimentão grelhado (descascado e sem semente)
Maionese de Açafrão – Adicione 1 colher de chá de açafrão (previamente hidratado em 1 colher de sopa de água quente) e sirva com peixe ou frutos do mar fritos.
Maionese de Ervas – Adicione 1 colher de sopa de ervas picadas ou suas ervas favoritas e coma com frango grelhado.
Aioli – Moa um pequeno dente de alho e fazer uma pasta com a parte plana de sua faca. Misture bem com a maionese.
Páprica Defumada – Misture a maionese com uma colher de sopa de páprica defumada e do pitada de pimenta calabresa. Sirva com frango frito ou use para temperar saladas.
Maionese de Tequila – Misture as raspas de 1 limão e 1 colher de sopa tequila com a maionese básica e sirva com camarões cozidos.