Never Fails Blender Mayonnaisecosta Rica Recipes

HEARTS OF PALM SALAD

Steps:

• Drain the hearts of palm, cut them into half inch pieces, and put them into a large bowl. Stir in the chopped red and yellow pepper along with the chopped parsley.
• To prepare the dressing, whisk together the lemon juice, mustard, chicken or vegetable broth, and olive oil in a small bowl.
• Drizzle the dressing over the hearts of palm mixture and toss gently.
• Season to taste with salt (optional) and pepper.
• For best results, let the ingredients sit on the counter for 15-30 minutes before serving. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

EASY BLENDER MAYONNAISE

Steps:

• crack egg (discard shell), mustard powder, salt, sugar, cayenne pepper, and olive oil (or other oil) in a blender and blend on high until well combined.
• remove cover or through the additions opening slowly add 1/2 cup of vegetable oil.
• then add the juice of one lemon (or the vinegar).
• once the mixture is well combined, slowly add the remaining 1/2 cup vegetable oil.
• the mixture should be well mixed and thick. It will be thinner then you find it at the store but it will thicken further when it is cooled in the fridge.
• Store in the refrigerator in a clean jar.
• Keeps for about one week.

SHRIMP AND CUCUMBER SALAD WITH HORSERADISH MAYO

Steps:

• Make the horseradish mayonnaise by whisking together the mayonnaise, horseradish, vinegar, some salt, pepper, and more horseradish, if desired; fold in tarragon.
• Line a baking sheet with paper towels to drain the shrimp once it is poached.
• In a large, wide pot, combine dill, shallot, peppercorns, bay leaf, 3 tablespoons salt, squeeze the juice from both lemon halves, then drop in the lemon halves; add 3 quarts of water and bring to a boil.
• Reduce heat to medium and let poaching liquid simmer for 10 minutes.
• Working in batches, place the shrimp in a sieve, lower into the poaching liquid, shaking now and then, until shrimp begins to curl and turn opaque, 15-20 seconds; transfer to paper towels to cool.
• Combine cucumber, cooled shrimp, and 1/4 cup of the horseradish mayonnaise and fold to coat; season with salt, pepper, and more horseradish, if desired.

EL GALLO PINTO (FROM COSTA RICA- BEANS AND RICE)

Steps:

• Fry onion and bell pepper in the vegetable oil, about 3 minutes.
• Add the garlic and sauté a bit more.
• Pour in the beans and the stock, bring to a simmer.
• Avoid the mixture drying up.
• Add in the rice and stir thoroughly, gently.
• Don't mash the beans!
• Season to taste with salt and pepper.
• Right before serving, stir in the coriander, and top with heavy cream if desired.

NEVER FAILS BLENDER MAYONNAISE(COSTA RICA)

Steps:

• Put the egg, pepper, salt, mustard, white sugar and half of the oil in the blender.
• Start on high and run until smoothly mixed.
• With the blender running, slowly add the lemon juice and remainder of the oil.
• Keep an eye out to be sure that as the mayonnaise thickens it stays down in contact with the blender blades. Enjoy!