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1. In a blender, combine the mayonnaise with the 3 tablespoons of grated pecorino, 1 anchovy and the water, vinegar, garlic, Worcestershire and Tabasco. Process until smooth. Season with white pepper. 2. In a large salad bowl, toss the romaine with the dressing and season with black pepper.
To make the creamy chimichurri, add the parsley, cilantro, agave, shallot, sour cream, mayonnaise, vinegar, olive oil, and chili flakes to a blender. Pulse until smooth, season to taste, and set ...
Use a hand blender to purée the soup until very smooth, or transfer the soup to a countertop blender and carefully blend. Taste and season with salt. Stir together the remaining 2 tablespoons of ...
Mix mayonnaise, ketchup, pickle relish or juice, sriracha or hot sauce, and smoky spices. Get the Classic Burger Sauce recipe. Caitlin Bensel ... All you need is a blender or food processor to ...
If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise. [45] For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and ...
Feel free to adjust the spices to add more or less heat, swap out the slaw for lettuce, the blue cheese sauce with ranch dressing, use cauliflower or tofu instead of meat, or try Greek yogurt in ...
Put the remaining roasted pepper, the mayonnaise, sour cream, and cayenne in a blender and puree until smooth. Season with salt and refrigerate until ready to use.
Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz] ⓘ) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs.It is regarded as a "child" of hollandaise sauce. [1]