Worcestershire Mayonnaise Recipes

BASIC MAYONNAISE

Steps:

• Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
• Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.

MUSTARD MAYONNAISE SAUCE

Steps:

• Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

MAYO-ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Set a roasting rack inside a rimmed baking sheet. Pat chicken dry with paper towels.
• Zest 1 teaspoon lemon zest into a small bowl. Quarter remaining lemon and place pieces inside chicken cavity along with onion and garlic.
• Add mayonnaise, vinegar, honey, Worcestershire, and cayenne to the lemon zest; mix to combine. Rub mayonnaise mixture evenly all over the chicken and underneath the skin over the breast. Sprinkle chicken evenly with salt and pepper.
• Roast in the preheated oven until no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Tent with foil halfway through cooking if too much browning occurs before internal temperature is reached. Let stand for 10 minutes before serving.

CAESAR DRESSING WITHOUT ANCHOVIES RECIPE

Steps:

• Add the mayonnaise, Dijon mustard, garlic, lemon juice, white wine vinegar, Worcestershire sauce, salt, and pepper to a food processor. Blend until the ingredients are pureed.
• Very slowly pour the oil into the food processor while it's pureeing until the mixture has thickened and emulsified. If you're worried that you'll pour it in too quickly, it's best to do this a Tablespoon at a time.
• Add in the parmesan cheese and pulse about 5 or 6 times.

SRIRACHA MAYONNAISE RECIPE (5-MINUTE SPICY MAYO)

Steps:

• In a small mixing bowl, combine mayonnaise, sriracha sauce, and garlic powder.
• Use immediately as a dip, sauce, or salad dressing. Or store in an airtight container in the refrigerator for up to one week.

EASY CAESAR DRESSING

Steps:

• In a liquid measuring cup or bowl, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine.
• Stir in the Parmesan, followed by the water. Season generously with black pepper, to taste. I usually think the dressing tastes just right, but if you'd prefer a more bold dressing, add another 1/4 teaspoon Worcestershire sauce, or for more zippy dressing, add up to 1 teaspoon additional lemon juice. Serve as desired.

WORCESTERSHIRE MAYONNAISE

Steps:

• Combine all ingredients in a small bowl, stirring well with a whisk.
• Makes enough for 3-4 sandwiches.

CAESAR MAYONNAISE DRESSING

Steps:

• In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.