Hollandaise

Asparagus With Whipped Mayonnaise Sauce Recipe

Ingredients

1 3/4 cups asparagus
Whipped mayonnaise sauce (see recipe below).
Steam asparagus, or use canned plain asparagus.
Save asparagus juice and serve on the side.
Garnish sauce with chopped chives and 4 pickles.

Directions

Whipped Mayonnaise
8 ounces package fat-free cream cheese
1 hard-boiled egg yolk
1 tablespoon mustard
1 tablespoon vinegar
1 chopped shallot
Salt and pepper to taste
A handful chopped parsley
Wisk hard-boiled egg yolk until smooth.
Add cream cheese and other ingredients. Mix well. Slowly add the stiffly beaten egg white.
Blend until smooth and airy.

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Grand Aioli

Ingredients:

1 Pound small beets, preferably a mix of red and gold varieties
6 Small leeks
1 Dozen small turnips
1/2 Pound green filet beans (haricots vepts)
2 Medium artichokes, trimmed (see note)
1 Pound mixed small summer squashes such as green and gold pattypan, golden zucchini and green ronde de nice (round zucchini)
1 Pound fingerling potatoes or other waxy new potatoes
3 Large eggs

For the aioli:

3 Large cloves garlic
Salt
Yolks from 3 large eggs
1 Cup olive oil
1/2 Cup extra virgin olive oil
Fresh lemon juice
2 Large tomatoes, preferably 1 red and 1 gold, in thick wedges
Niçoise olives, for garnish

A platter of colorful boiled vegetables with aioli (garlic mayonnaise) is always appetizing to me, but when the vegetables come from the summer farmers’ market, the presentation can be captivating. The recipe below is just a guide: your platter should vary with what you find at your market. Aim for a variety of colors and shapes, and take advantage of unusual varieties some growers may have, such as golden beets and fingerling potatoes. A grand aioli is an opportunity to show off the summer market’s best, served with crusty bread, white wine and golden garlicky mayonnaise. Offer the dramatic still life as a first course; to make it a main course, add some boiled shrimp or poached salmon to the composition, or set out a separate platter of rosemary-scented grilled lamb. The stainless steel artichoke stands I refer to in the recipe can be ordered from Spanek, Inc.Preheat oven to 375°F. If beet greens are attached, remove all but 1/2 inch of the stems (so as not to pierce the beet) and reserve for another use. Put beets in a baking dish with 1/4 cup water. Cover tightly and bake until a small knife slips in easily, about 45 minutes. Cool slightly, then peel. Keep red beets separate from yellow beets to preserve their colors.

Trim the leeks, removing the hairy roots without cutting into the base. Slit each leek partway, then wash under cold running water to remove dirt that may be trapped between the layers. If the turnips are small and thin skinned, there is no need to peel them; if they are not small, peel them. Trim the filet beans. Trim the artichokes (see note at bottom).

Bring 2 large pots of salted water to a boil. (Using 2 pots saves time.) Use these pots to boil the leeks, squashes, turnips, potatoes and filet beans. Boil each vegetable separately, removing it to a dish towel to drain as soon as it is just done. (Remember that they will continue to cook as they cool.) You do not have to change the water between vegetables; just lift each vegetable out with tongs or a slotted spoon and reuse the boiling water.

Cook the artichokes in a separate pot. I prefer to steam them upside down on artichoke stands over a small amount of boiling salted water, but you can also boil them in a large amount of salted water. Cook until the bottom is easily pierced with a knife. Drain upside down on a dish towel. When cool, quarter and scrape out the hairy choke.

Put eggs in a small saucepan with cold water to cover by 1 inch. Bring to a boil and remove from heat. Let stand 8 minutes, then drain and run under cold water until cool. Peel eggs. Set aside.

To make the aioli: In a mortar, pound garlic to a paste with a large pinch of salt. In a bowl, whisk egg yolks well, then begin adding oil drop by drop, whisking constantly, as for mayonnaise. When sauce thickens and clearly forms an emulsion, you can add the oil faster. When you have whisked in all the oil, whisk in the garlic. Season to taste with salt and lemon juice.

To serve, cut the beets and turnips in halves, quarters or thick wedges, depending on size. Cut round zucchini in wedges, long zucchini in thick rounds. Cut each leek in half lengthwise. Cut potatoes in halves or in large chunks. Quarter eggs. Arrange all the cooked vegetables, including artichokes and beans, the tomatoes and the eggs attractively on a serving platter. Scatter olives over all. Serve with aioli.

Note: To trim artichokes, fill a medium bowl with cold water and add the juice of 1/2 lemon. Cut off and discard all but 1 inch of the artichoke stem. Rub the cut end of the stem with a cut lemon. Peel back and discard the tiny tough leaves around the base. With a serated knife, cut across the top of the artichoke to remove the top quarter or third. Rub cut surface with cut lemon. With scissors, snip across each exposed outer leaf to remove the pointed tip. As each artichoke is trimmed, drop it into lemon water to prevent browning until you are ready to cook them.

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Chilled Salmon With Herb Mayonnaise

This lovely dish — pale pink salmon dressed with a light green sauce on crisp greens — can be served warm or at room temperature. The easy sauce uses prepared mayonnaise and lots of fresh herbs. Caterer David Dahan loves basil as the predominant herb in the sauce, but you can use more of whichever one you like best.

The salmon can be made a day in advance.

6 servings

Ingredients:

For the salmon

• 1 cup olive oil, plus additional for cooking
• 3 tablespoons minced basil leaves
• 2 tablespoons balsamic vinegar
• Salt
• Freshly ground black pepper
• 8 salmon fillets (about 4 ounces each)

For the herb mayonnaise

• 1/2 cup coarsely chopped basil leaves
• 1/4 cup coarsely chopped chervil or dill
• 1/4 cup coarsely chopped tarragon
• 1/2 medium shallot, coarsely chopped
• Juice from 1/2 large lemon
• 3 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 1 cup homemade or store-bought low-fat mayonnaise
• Lettuce leaves or baby spinach or red radishes, for garnish
• Minced chives, for garnish

Directions:

For the salmon: In a baking dish large enough to hold all the salmon fillets, combine 1 cup of the oil, then the basil, balsamic vinegar and salt and pepper to taste. Add the salmon and turn to coat evenly with marinade. Cover with plastic wrap and refrigerate for at least 30 minutes or up to several hours.

Preheat the oven to 350 degrees. Have ready a large, ovenproof baking dish.

In a large, heavy skillet over medium-high heat, heat 2 tablespoons of oil. Sear the marinated salmon fillets for 1 minute per side, working in batches, then transfer to the baking dish. When all the fillets have been seared, bake them for about 10 minutes (for salmon with the center still translucent, bake for slightly less than 10 minutes). If serving chilled, let cool, then cover with plastic wrap and refrigerate.

For the herb mayonnaise: In a food processor or blender, combine the herbs, shallot, lemon juice, oil and salt and pepper to taste; process for 1 minute. Add the mayonnaise and blend well. Taste and adjust seasoning as needed. If the sauce is too thick, add small increments of oil and blend just to combine. Cover with plastic wrap and refrigerate.

To serve, arrange lettuce greens or baby spinach and sliced radishes on large platter. Place salmon on greens, drizzle with herb sauce and garnish with minced chives. Serve with additional sauce on the side.

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Salmon Cakes With Chili Mayonnaise Sauce

Ingredients

• 14 3/4 ounces canned pink salmon, with Juices
• 2/3 cup cracker crumb
• 2 eggs, beaten
• 1/4 cup celery, finely chopped
• 1/4 cup green bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons dill pickles, finely chopped or 1 tablespoon capers, finely chopped
• 1/4 cup half-and-half or milk
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon sriracha sauce (hot chili sauce, found in Asian Section of market, clear plastic bottle with a rooster on front)

Directions

1. 1

   For the cakes:.

2. 2

   Place entire contents of salmon can into a bowl and break apart large pieces.

3. 3

   Place aprox 3/4 sleeve of saltines in a baggie and roll them into crumbs with rolling pin, add to salmon.

4. 4

   Add remaining ingredients, eggs through milk and mix.

5. 5

   Cover and place in fridge for one hour (this helps firm up the mix.) Or just shape into patties.

6. 6

   For the sauce, mix all sauce ingredients and set aside.

7. 7

   Heat Canola oil in a 12″ skillet, add cakes. Cook 5 minutes, or until very firm,.

8. 8

   on each side over medium heat.

9. 9

   Remove cakes to platter, and drizzle sauce over cakes in an attractive design. Sauce can also be passed.

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Salmon Croquettes With Remoulade Sauce Recipe

Ingredients

2 tablespoons butter
1/2 medium-size red bell pepper, diced
4 green onions, thinly sliced
About 3 cups canned salmon, drained, flaked
1 cup soft breadcrumbs (fresh, make my own)
1 large egg, lightly beaten
2 tablespoons mayonnaise *
1 tablespoon Creole mustard
2 teaspoons Creole seasoning
1/4 cup vegetable oil
*NOTE: Can add a little more mayonnaise for binder if you have to
REMOULADE SAUCE
1 cup mayonnaise
3 green onions, sliced
2 tablespoons Creole mustard
2 garlic cloves, pressed
1 tablespoon chopped fresh parsley
1/4 teaspoon ground red pepper
Serve on side of croquette, or dollop on top

Directions

In large skilllet, melt butter
Add bell pepper, green onions, saute until tender
In large bowl mix bell pepper mixture with salmon, and next 5 ingredients
Shape into patties, about 8 ??
Fry 4 patties in about 2 tablespoons hot oil over medium heat, about 3 minutes on each side until golden brown
Repeat with 2 more tablespoons oil and other patties
REMOULADE SAUCE
In large bowl, stir together all ingredients
Garnish with sliced green onions, if desired
This makes about 1-1/4 cups