Mango Mayonnaise
Ingredients
3 ripe mangoes peeled, pitted,
inch and cut ½" pieces
1/2 cup Basic Mayonnaise (see below)
Honey optional
3 lrg egg yolks
2 tablespoons champagne vinegar
2 tablespoons Dijon mustard
Juice of 1 lemon
2 dsh Tabasco
Fine sea salt
2 cups vegetable oil - (to 2 ½ cups)
Preparation
1
To make the Basic Mayonnaise: In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week. (Makes 3 cups)
2
To make the Mango Mayonnaise: Puree mango in a blender or food processor until very smooth. Strain puree through a fine sieve into a medium bowl. Add mayonnaise; stir to combine. Depending on ripeness of the mangoes, a small amount of honey may be added. Keep refrigerated, in an airtight container, for up to 1 week.
3
This recipe yields about 1 1/2 cups.
4
Caution: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
5
Yield: 1 1/2 cups
Tools
.
Yield:
1.0 servings
Added:
Monday, January 4, 2010 - 5:35am
