Swedish Mayonnaise Recipes
SCANDINAVIAN MAYONNAISE
Those folks at Martha Stewart *Living* are whizzes at coming up with such neat recipes! Bring all ingredients to ROOM TEMP before beginning---it will turn out much better!
Provided by Debber
Categories Scandinavian
Time 12m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg yolks on medium speed until slightly thickened.
- Add lemon juice, mustard, salt; beat one minute.
- Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate).
- SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
- Fold in water, lemon juice and salt.
- Fold in rosemary or basil.
- Serve at room temp; refrigerate leftovers for up to a week.
- REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.
Nutrition Facts : Calories 250.3, Fat 28, SaturatedFat 2.5, Cholesterol 31.1, Sodium 294, Carbohydrate 0.2, Sugar 0.1, Protein 0.5
SWEDISH MAYONNAISE
From the Black Hills Recipe book for ZWT6... I thought this would be fun with the Feta Cheese Broiled Tomatoes, since it uses mayonnaise. I'm not sure how much this makes... looks like a couple cups maybe?
Provided by Abi Fae
Categories Swedish
Time 15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter. Add flour until you have a paste. Add water and cook until thickened.
- Add egg yolks and dry ingredients and beat thoroughly.
- Add lemon juice, vinegar, and oil, gradually, mixing as you go.
- Whip cream and fold inches.
Nutrition Facts : Calories 64.2, Fat 6.5, SaturatedFat 3, Cholesterol 37.6, Sodium 305, Carbohydrate 1.1, Fiber 0.1, Protein 0.6
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