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Tomato and Tabasco® mayonnaise recipe

Tomato and Tabasco® mayonnaise recipe


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  • Recipes
  • Dish type
  • Salad
  • Salad dressing
  • Mayonnaise

This homemade mayonnaise is made with tomato purée, mustard and Tabasco®. It is totally delicious and just perfect as part of a sandwich creation or even as a dip.


Dorset, England, UK

4 people made this

IngredientsServes: 20

  • 3 medium egg yolks
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon French mustard
  • 1 tablespoon lemon juice
  • 300ml oil
  • 1 tablespoon orange juice
  • 1 teaspoon tomato purée
  • 6 drops Tabasco® sauce

MethodPrep:15min ›Ready in:15min

  1. In a mixing bowl, combine the egg yolks, salt, pepper and mustard. With an electric hand whisk, whisk the yolk mixture until well blended and creamy. Add the lemon juice and continue whisking. Begin adding the oil, a small amount at a time, until the mayonnaise thickens.
  2. Gradually add in the orange juice, tomato purée and the Tabasco®. Taste, and add a little more of each if desired.
  3. When all the ingredients are well blended and the mayonnaise is light and creamy transfer to a bowl and chill in the fridge until needed.

Tip

Making mayonnaise can be a little tricky because you want the egg yolk and the oil to emulsify and form a strong bond. The trick is to add the oil very slowly when you start whisking, this can mean a drop at a time. If you are patient, you will be rewarded.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

this mayo was sexual in the best way-18 Jan 2017

Wonderful. I added extra Tabasco® sauce. I also used my blender that has a special mayo attachment instead of whisking by hand.-01 Dec 2015


Seafood Cocktail Sauce RecipeMayonnaise and Tartare Sauce

You can make this seafood cocktail sauce recipe with mayonnaise and tomato puree, a squeeze of lemon and some pepper to taste. I love it made with a homemade mayonnaise.

A lot of people worry about making mayonnaise, but it's really not difficult if you follow my simple tips.

It is important that the ingredients are at room temperature, the eggs are MORE than 3 days old and your mixing bowl is dry. If you follow those basic instructions, your mayonnaise will thicken and not curdle. I promise :-)

So - let's get down to our seafood cocktail sauce recipe by making the mayonnaise first, instructions here for hand and blender.

Seafood Cocktail Sauce Recipe
1 cup mayonnaise
2 teaspoons tomato puree or ketchup
squeeze of lemon juice
pepper to taste

Mix all the ingredients together and use to coat your cooked seafood.

I like to sprinkle a little bit of cayenne pepper over the top of the seafood cocktail, just before serving - I mean a tiny amount, as it can be quite fiery. 

2 egg yolks
1/2 teaspoon dijon mustard
1/2 pint (300ml) olive oil
1-2 tbspns white wine vinegar
salt, pepper, cayenne pepper and lemon juice

Take a DRY mixing bowl. Put your egg yolks and mustard in and beat with a wooden spoon until the mixture becomes creamy.

Gradually, whilst you are beating, add the olive oil - initially just a drop at a time, beating all the while to incorporate it.

As the mayonnaise begins to thicken, you can pour more oil in at a time. IF the mixture does begin to separate, then beat another egg yolk and add it to your mix a bit at a time, beating all the while.

Once all the olive oil has been added, add your wine vinegar to taste - start with one tablespoon and then add a little more if you want.

Taste it now and add salt, pepper, cayenne and lemon juice to taste.

Blender Mayonnaise
2 whole eggs
1/2 tspn dijon mustard
2 tbspns white wine vinegar
1/2 pint olive oil
salt, pepper, cayenne and lemon juice

Put the eggs with the mustard and one tbspn vinegar into the blender. Process for about 20 seconds.

Keep the machine going and pour in your oil slowly. Continue to blend for about a minute until the mayonnaise is thickened.

Add the other tablespoon of vinegar and season to taste.

Once you have your mayonnaise, you can now add 1 tbspn tomato puree, a dash of tabasco sauce, a squeeze of lemon juice and there you have, the perfect seafood cocktail sauce recipe.

Your mayonnaise base can be used to make tartare (tartar) sauce as well.

Tartare Sauce
1 cup mayonnaise
1 tspn lemon juice
1 finely chopped gherkin
1 tspn finely chopped capers


Southern Tomato Aspic Salad

Aspic
5 (0.25-ounce) packets unflavored gelatin
1 (46-ounce) can (or 6 cups) tomato juice
Juice of 2 lemons
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
3 onions, quartered
3 ribs celery
3 bay leaves
1 teaspoon granulated sugar
1 1/2 teaspoons salt
Tabasco sauce
Lettuce leaves
Mayonnaise
Fresh parsley sprigs
Carrot curls

To make the cheese balls: In a bowl, combine cream cheese, mayonnaise, chili sauce, pickle relish and onion. Chill for 30 minutes.

To make the aspic: Soak the gelatin in 1 cup cold water. In a large saucepan, combine tomato juice, lemon juice, vinegar, Worcestershire sauce, onions, celery, bay leaves, sugar and salt and bring to a boil over medium-high heat. Reduce to a low simmer and cook for 10 minutes.

Strain into a bowl or large measuring cup. Season to taste with Tabasco sauce. Stir in the gelatin.

Pour into 12 lightly oiled ramekins or individual molds. Cool to lukewarm.

Using a spoon, shape the cheese ball mixture into 12 (1-inch) balls. Drop one into each ramekin.

Refrigerate molds for at least 6 hours. Unmold and serve on a lettuce leaf with a dab of mayonnaise, decorated with sprig of parsley or carrot curls.

Per serving: 111 calories (percent of calories from fat, 57), 2 grams protein, 10 grams carbohydrates, 2 grams fiber, 7 grams fat (3 grams saturated), 16 milligrams cholesterol, 743 milligrams sodium.


AROUND THE TABLE

Tracing the lines down the slats of my kitchen table, sketching over the saw marks with my fingertips. This table gives life in a way, serving as a place to feed family, friends and myself it’s a safe haven. It’s where we are restored and fortified, empowering us to face the world again.

I’m not a professional chef, but I am a professional eater, a home cook. The story of a home cook is rooted in where we come from, the lives we’ve lived, and the mouths we feed. My favorite cookbooks are written by home cooks. They are the ones that weave stories together stories strung along about the lives of recipes, succession of meals, characters revealed around the table. My book is a story of the culture I hold dear, but more importantly, it’s a collection of what I eat every day.

If you’ve had a marvelous tomato sandwich, then you will understand why I’m sharing this recipe from my book. Honestly, a tomato sandwich done right can be one of the most wonderful things in life. It’s simple yet deeply satisfying. Also, this is one of the handful of recipes that helped sustain me while spending countless hours writing and editing my cookbook. It never failed me, and no matter how busy I was, I knew in my kitchen I had the basics bread, mayonnaise, Tabasco, bacon in my freezer and tomatoes on my countertop. There is such security in knowing I have everything I need to make a juicy and crispy tomato bacon sandwich.

I spent the first two years in my new house without a kitchen table. I couldn’t quite find the right one until I spotted this beautiful reclaimed wood table from Arhaus. It is elegant, sturdy, and full of character. I love how it had a life before it graced our dining room. The kitchen table is something precious to me. It’s one of those things like my skillets, silver, pearls and china I will pass on. This table will see many years of candlelit dinners ending in nights of empty bourbon glasses and caramel wrappers, brunches with antique vases spread about the table filled with blushing blooms, vanilla scented doughnuts, blackberries, chicory café au lait, and late lunches spent over bowls of chicken and sausage gumbo and spicy skillet fried okra. All the while, I’ll be engraving my own stories around the table, the heart of my home.

Tomato & Bacon Sandwich with Chipotle Mayonnaise

This recipe is a grown-up version of my childhood go-to sandwich. If done correctly, a tomato sandwich can be one of the greatest pleasures in life. Since this recipe is simple and requires few ingredients, quality is key, so try to buy the best bread, tomatoes, and bacon that you can.

2 slices of your favorite bread (I love sourdough or a crusty baguette.)

Chipotle Mayonnaise (recipe follows)

2 slices tomato (1/2 to 3⁄4 inch thick)

In a medium skillet, fry the bacon over medium-low heat until crispy. Drain the bacon on a plate lined with a paper towel. Place the skillet back on the heat and toast up both sides of the bread in the bacon renderings until golden brown.

Spread a layer of the chipotle mayonnaise over one side of each piece of toast. Lay the slices of bacon on top of the mayonnaise. Lightly press down on the bacon, helping it adhere to the mayonnaise. Lay the tomato slices on top of the bacon. Crown the sandwich with the remaining piece of mayonnaise-slathered toast. Press down on the sandwich and cut on the diagonal. This sandwich is best enjoyed standing over the kitchen sink.

Several dashes of Tabasco chipotle pepper sauce

In a measuring cup, combine the mayonnaise and chipotle pepper sauce. Any leftover mayonnaise can be stored in the refrigerator for another use.


How to Make This Aioli

Ingredients:

  • Roma Tomatoes &ndash These are the star of the show. It sets the stage for every other ingredient. Roma tomatoes are best for sauces because they have more flesh and less liquid than a salad tomato. They are also known as plum tomatoes.
  • Red Onion &ndash you could use a sweet onion as well. I probably wouldn&rsquot grab a yellow onion because they tend to be a little more bitter than I would like for this recipe.
  • Garlic &ndash the name &ldquoaioli&rdquo translates to garlic oil. So definitely garlic is a factor in this Roasted Tomato and Garlic Aioli Sauce.
  • Olive Oil
  • Fresh Thyme
  • Kosher Salt and Freshly Ground Pepper
  • Smoked Paprika &ndash This adds a nice smoky flavor to the sauce.
  • Ground Cumin &ndash A warm, earthy taste that adds a bit of peppery flavor. It complements the roasted tomatoes.
  • Chipotle Chili Powder &ndash This has moderate heat to it. There&rsquos a rich depth of flavor along with extra smokiness.
  • Mayonnaise &ndash Mayo is the base of the aioli and gives it a creaminess.
  • Chipotle Pepper in Adobo Sauce &ndash Brings some added heat.
  • Hot Pepper Sauce (Tabasco) &ndash Because Tabasco is just GOOD.
  • Splash White Wine Vinegar &ndash You can use lemon juice as well.

Step #1 &ndash Roast the Vegetables and Thyme

Cut Roma tomatoes in half lengthwise and lay in a roasting pan cut side up. Cut a red onion into 2-inch chunks. Add the onion along with the tomatoes and large garlic cloves (skin-on). Sprinkle generously with salt and pepper. Lay whole springs of fresh thyme on top and drizzle olive oil over all of this.

Roasts these in the oven at 350°F for about an hour. The tomato skins should be wrinkled and the vegetables soft but not mushy. Let them cool long enough to be able to squeeze out the flesh of the garlic cloves which will infuse the aioli sauce with an abundance of flavor.

Step #2 &ndash Purée in the Food Processor

Once the roasted vegetables are cooled, blend them in the food processor with all the other ingredients. Process the mixture until smooth scraping down the bowl in between pulsing. That&rsquos it. So simple. So easy.

It&rsquos really good if you let it chill and set overnight as all the flavors will meld together. But honestly, there are times I just cannot wait or I haven&rsquot planned ahead. I promise the sauce is still good without the refrigerated time.

What do you serve the sauce with?

This Roasted Tomato and Garlic Aoili sauce is wonderful with so many dishes. It&rsquos perfect with french fries, drizzle it on fish tacos, mix it with pasta, spoon it over an omelet, and wherever else your imagination can take you. My favorites are found here below: Spicy Skewered Chicken (coming soon to my blog) and Sweet Potato Fries or my Smoky Grilled Sweet Potato Rounds.

How Long will this keep in the Fridge?

It&rsquos so hard to believe that this Aioli Sauce will be around for more than a day, but in case you do have leftovers, store it in an airtight container and put it in the fridge. It will last for a week.

If you&rsquore looking for another ridiculously delicious sauce, you&rsquoll love these

Follow Me on Pinterest &ndash Lingeralittle.


Patatas Bravas with Spicy Tomato Sauce and Allioli

3 pounds Yukon Gold potatoes, cut into 1 ½-inch chunks
Kosher salt
4 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup yellow onion, minced
2 cloves garlic, minced
2 cups peeled, seeded and chopped tomatoes, about 1 pound, fresh or canned
1 tablespoon tomato paste
1/2 cup dry white wine
Pinch of crushed red pepper flakes
1/4 teaspoon Tabasco sauce
1 bay leaf
2 tablespoons chopped fresh flat leaf parsley
1/4 teaspoon fresh chopped thyme
Pinch of sugar
2 to 3 teaspoons red wine vinegar
1 recipe Aioli
1 tablespoon chopped fresh flat leaf parsley

Instructions

Heat an oven to 400 F. Toss the potatoes with 2 tablespoons olive oil and spread them out on a baking sheet. Roast, turning the potatoes a few times, until they are evenly golden brown on all sides, 40 to 50 minutes or until tender when pierced with the tip of a knife. Season well with salt.

Meanwhile, heat the remaining 2 tablespoons olive oil over medium heat in a frying pan and cook the onion and garlic until soft, 7 minutes. Add the tomatoes, tomato paste, wine, 1 cup water, red pepper flakes, Tabasco, bay leaf, parsley, thyme, sugar, salt, and pepper. Reduce the heat to low and simmer 20 minutes. Cool for 10 minutes. Remove the bay leaf and puree in a blender until smooth. Season with salt, pepper and vinegar.

Place the potatoes on a serving platter. Top with the tomato sauce and drizzle the aioli onto the top. Garnish with parsley and serve immediately.

ALIOLI OR GARLIC MAYONNAISE

½ cup extra virgin olive oil
½ cup unflavored oil, sunflower, safflower, canola, vegetable
1 egg yolk
3 to 4 cloves garlic, minced
2 to 3 tablespoons lemon juice
Salt and freshly ground black pepper

In a liquid measuring cup with a spout, combine the olive and unflavored oils. In a medium size bowl, whisk the egg yolk and 1 tablespoon of the combined oil together until an emulsion is formed. Drop by drop, add the olive oil to the emulsion, whisking constantly. Continue to do this, drop by drop, in a steady stream, whisking, until all of the oil has been added. Do not add the oil too quickly and be sure that the emulsion is homogeneous before adding more oil. Add the garlic and lemon juice to taste. Season with salt and pepper. Add 2 to 4 tablespoons warm water to the mayonnaise, whisking constantly. This should be used the same day that it is made.

Make this recipe?

Post your pic and tag @chefjoanneweir on Instagram.
We would love to see how yours turned out!


13 Ways Mayo Makes Everything Better (Way Beyond Sandwiches)

There’s a well-known moment in the film “Pulp Fiction” where Vincent says to Jules, “You know what they put on French fries in Holland instead of ketchup? Mayonnaise.” Hearing that line, mayo suddenly becomes strange, giving Americans reason to ask why the rest of the world is obsessed with the gloopy, white goop in ways that we simply can’t understand.

Mayonnaise is acceptable as a light schmear on sandwiches or as the backbone to an egg or potato salad. But mayo on pizzas? Hot dogs? Fried chicken? In a cake or biscuits? Now that’s just crazy…

…unless it’s not. Mayo is mostly eggs and oil, after all. In other words, it’s delicious, spreadable fat, just like butter. Plus, mayo’s ability to liven up dry ingredients, add a blast of creaminess, or provide a counterpoint to sour and spice is nearly unmatched.

So perhaps it’s time find out what all the fuss over mayo is about. Here are 13 creative ways to use mayo that will take you out of your condiment comfort zone and make you love mayo even more.

1. Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise

Japan is pretty obsessed with mayo. Of course, their take on the stuff is a notch above the rest. Japanese kewpie mayo is known for its ultra-smooth creaminess and hint of sweetness. It makes for a fitting counterpoint to the citrusy tang of yuzu in this recipe. Get our Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise recipe.

Kewpie Mayonnaise, $5.98 from Walmart

This beloved Japanese mayo is a must (and comes in a fun squishy bottle).

2. Grilled Corn with Cayenne, Lime, and Cotija

Move over, butter. Mayo just one-upped you as the premiere topper for corn on the cob. Not only does the sauce taste great with the kernels, it’s stickiness allows you to dredge on other killer additions, like cheese. Get our Grilled Corn with Cayenne, Lime, and Cotija recipe. (Or if you’re a bit bored of Mexican-style street corn by now—is that possible?—try our Corn with Roasted Garlic Aioli, Lime, and Smoked Paprika recipe, pictured at the top of this page.)

3. Scrambled Eggs

Adding mayo to scrambled eggs is kind of meta. But more importantly, it makes them extra creamy and fluffy and delicious. Forget whisking in water or cream mayo is the way to go. Get the Mayo Scrambled Eggs recipe.

4. Smoky Grilled Shrimp with Marie Rose Sauce

Plain old shrimp cocktail is nice and all, but grilled shrimp with Marie Rose sauce is where it’s really at. The smoky flavors from the grill are matched by the dip’s turbo-charged combination of mayo, Worcestershire sauce, and Tabasco. Get our Smoky Grilled Shrimp with Marie Rose Sauce recipe.

5. White Barbecue Sauce

Alabama-style white BBQ sauce is perhaps one of the South’s best kept culinary secrets. The mayonnaise-based condiment brings all the creamy, finger-licking fun you never knew you wanted in barbecued chicken, giving all those tomato-y sauces a very good run for their money. Get our White Barbecue Sauce recipe.


Replace the poultry in your club sandwich with sardines for a flavor combination that packs a punch. Use Wild Selections® Sardines in this wholesome sardine sandwich recipe that’ll leave you wanting more.

  • 2 packages Wild Selections® Lightly Smoked Sardine Fillets in Olive Oil
  • 14 slices sun-dried tomatoes packed in oil, substitute fresh tomato slices drizzled with olive oil
  • 12 slices toasted sourdough bread
  • 8 strips cooked turkey bacon
  • 1 tsp sea salt and cracked back pepper to taste
  • 6 tbsp mayonnaise, olive oil based optional
  • 2 leaves red lettuce, wash and pat dry
  • 6 shakes Tabasco Sauce
  • 1/3 cup finely chopped parsley

Prep your ingredients by finely chopping the sun-dried tomatoes and Italian parsley. Wash and dry the red lettuce. Drain the sardine fillets. Toast the sourdough to prepare for making this sardine sandwich recipe.

Combine the mayonnaise, Tabasco Sauce, sun-dried tomatoes, and parsley into a consistent paste in a bowl. Season to taste with sea salt and black pepper.

Prepare sandwich station by placing 8 slices of toasted bread down. Spread an even amount of tomato mayonnaise mixture onto each slice, using it all up. Save 4 slices out of 12 without spread and set aside for later use.

Place 2 slices of cooked turkey bacon on each of the 4 sides of bread that has mayonnaise spread on it. Place red lettuce on top of the bacon before topping the sandwich with a slice of bread that does not have spread.

Layer a sardine fillet on top of each sourdough slice without spread before seasoning with more pepper. Top with more red lettuce. Finish with a slice of sourdough that has spread to complete the club sandwich.


Directions

Put gelatin in a cup and add 3/4 cup V-8 Juice. Heat remaining V-8 (do not boil). Add gelatin to hot juice. Add seasonings. Taste to adjust seasonings.

Put in refrigerator (or freezer, but watch closely) until it starts to thicken. Then add chopped vegetables. Pour into lightly oiled individual molds and refrigerate until firm.

Serve on crisp fresh lettuce with a spoonful of mayonnaise on it. New Perry Hotel often filled these with Chicken or Shrimp Salad.

Recipe Source: "New Perry Hotel," by Bobbe Nelson, 1992. New Perry Hotel, Perry, GA


The Fast 2-Ingredient Sauce You Can Put On Anything

Mustard—especially spicy Dijon—is classic, necessary, a required condiment in every refrigerator. But mustard alone is not a sauce. It's too intense for that. It needs balance.

Enter the mayonnaise. Mayo tempers the sinus-clearing power of Dijon mustard. And what's even cooler is that when you combine these two classic condiments, what you get is not just a super-condiment, but a bona fide sauce that you can use on almost anything.

It's so simple it's almost silly: whisk together ½ cup of high-quality mayonnaise with 1 tablespoon of Dijon mustard (I like Tin Mustard and Sir Kensington), season with a little salt and pepper (not too much—mustard has plenty of salt and bite already), then taste. Adjust the amount of mayo or mustard to your liking.

Want to get a little fancy about it? Try adding ½ cup plain non-fat Greek yogurt, or a tablespoon of fresh lemon juice. Or stir in some Worcestershire sauce and some chopped dill (or tarragon, or thyme!). A dash of Tabasco never hurt, either.

When you have it where you want it, start slathering and drizzling that Dijonnaise on everything. Roasted vegetables boring you? Toss ɾm with the sauce. Got a little Dijonnaise leftover? Stir some into tuna salad, or into the buttermilk soak for chicken fingers. Dijonnaise also makes an instant base for a creamy salad dressing or pork loin marinade. And, of course, it's perfect on a sandwich—it is mustard and mayo, after all.



Comments:

  1. Claudio

    If I were you, I would try to solve this problem myself.

  2. Seb

    The same thing, endlessly



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