Text 694, 103 rader
Skriven 2010-08-28 20:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Mayo
============
-=> Quoting Carol Shenkenberger to Dale Shipp <=-

 CS> low-fat things... Mayo is the
 CS> exception.  I've not found of them them that i like and tried all the
 CS> top brands (in smallest size sold).  The one that is 'almost
 CS> acceptable' is a Kroger store brand.  It's not 'great' but I can
 CS> tolerate it if I have to.  The others, I just tossed the jars out.

If you want slightly fat reduced but still good tasting mayo try
mixing that Kroger stuff half and half with your favourite regular
brand. Or add sour cream or yogurt to regular mayo, about 25%. And
most mayonnaise is improved with the judicious addition of white
pepper, cayenne, strong mustard powder, lemon juice and perhaps a
little salt. These are all tricks I use successfully.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poached Salmon with Two Sauces
 Categories: Salmon, Caviar, Corn, Dairy
      Yield: 8 Servings
 
           Vegetable oil
      6 lb Whole salmon with
           -head and tail on
    1/2 md Onion; thinly sliced
      8    Fresh parsley sprigs
      1 lg Celery stalk; thinly sliced
      1 md Carrot; thinly sliced
      2 lg Shallots; thinly sliced
      2    Garlic cloves; crushed
      1    Bay leaf
    1/4 ts Dried thyme; crumbled
      2 ts Coarse salt
     10    crushed black peppercorns
      2 c  Dry white wine
           Butter lettuce leaves
           Tomato slices
           Hothouse cucumber slices
           Lemon slices
           Trimmed asparagus; blanched
           Fresh dill sprigs
           Black lump fish caviar
           MUSTARD DILL SAUCE:
    1/2 c  Spicy; brown mustard
      6 tb Sugar
    1/4 c  Distilled white vinegar
      2 ts Dry mustard
    1/2 c  Vegetable oil
      6 tb Chopped fresh dill
           SORREL TARRAGON SAUCE:
    3/4 c  Mayonnaise
    3/4 c  Sour cream
    1/3 c  Packed finely chopped fresh
           -sorrel or arugula
      2 tb Chopped fresh tarragon OR
      1 ts Dried; crumbled
      2 tb Chopped fresh chives OR
           -green onion tops
      1 tb Chopped fresh parsley
      1 tb Fresh lemon juice
      1    Garlic clove; pressed
 
  Preheat to 375 F. Set rack on large baking sheet. Stack long
  double-thick sheets of heavy-duty foil atop rack, folding up all
  four sides to create trough. Brush with oil. Place fish diagonally
  on foil (fish may overhang edge of rack). Place several onion
  slices and 4 parsley sprigs inside fish. Place remaining onion, 4
  parsley sprigs, celery, carrot, shallots, garlic, bay leaf and
  thyme around fish. Sprinkle with salt and peppercorns. Pour wine
  over. Lift foil edges over fish, sealing tightly and enclosing
  completely. Bake until fish is opaque when knife is inserted along
  backbone, about 70 minutes. Open foil and let fish cool 1 hour.
  Reseal foil and chill fish overnight.
  
  Remove parsley and onion from inside fish. Peel off top skin.
  Scrape off any grayish flesh. Line platter with lettuce. Transfer
  fish to platter. Garnish with tomato, cucumber, lemon, asparagus
  and dill. Spoon caviar down center of fish. Fill eye cavity, with
  caviar. Serve with sauces.
  
  Mustard Dill Sauce: Whisk first 4 ingredients in bowl. Gradually
  whisk in oil. Stir in dill. (Can be prepared 4 days ahead. Cover
  and chill.)
  
  Sorrel Tarragon Sauce: Mix all ingredients in medium bowl. Season
  with salt and pepper. Cover and chill at least 4 hours. (Can be
  prepared 1 day ahead. Keep refrigerated.)
  
  Source: Bon Appetit, June 92
  From: Jarin
 
MMMMM

Cheers

YK Jim


... AND THE WORST PIZZA IS: watermelon and mayonnaise.

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