View allAll Photos Tagged MAYONNAISE
#egg #macromondays hard boiled egg with mayonnaise ready for a sandwich. Inspired by food photography in my Delia Smith cookbooks from the 1980s Explore 7/3/17
Making my own mayonnaise wasn't hard, there was nothing complex about it.
To me that's kind of the point about this challenge of going out and doing or seeing things I never did before- because they are rarely hard, challenging, or even expensive. But now that I did it, I have all these open doors of ingredients to switch out and enhance. The more I do things I never have done before, the more I want to do and try even more things.
If there's something you always wanted to do or try or see... don't wait- just do it!!! (Side note: the mayo was great!!!)
Theme: I Was Today…
Year Seventeen Of My 365 Project
Japan, Food, Sushi, Maki, "Ebi Tempura California Roll” with crispy baked Tempura prawns, avocado, fresh cucumber & with wasabi mayonnaise wrapped in nori leaves, rolled in sushi rice, coated with roasted Seasam, Gari & Wasabi.
California Roll or California Maki is usually rolled inside-out, originally containing cucumber, crab & avocado, optional mayonnaise, rolled in a Nori leaf. Sometimes the outer layer of rice of an “Uramaki”, a reversed or inside-out roll, is scattered sometimes with toasted roasted sesame seeds or with red or golden Tobiko, the roe from flying fish,
One of the most popular styles of sushi in the United States & Canada is the California Roll & has been influential in sushi's global popularity by inspiring sushi chefs everywhere in the world to create new versions added to the traditional sushi cuisine.
•…& as always, there are quite a few stories which identity the “Creator” of the California roll. Between the 60th & 70th been cited as the dish's originator by several chefs, restaurant owners & what a wonder, some food writers claimed to be the first one to write about a California Roll, several chefs from Los Angeles have been cited as the dish's originator, as well as a chef from Vancouver. Regardless of who invented it, after becoming a favourite in southern California the dish became popular all across the United States by the 1980s & from there internationally.
However & whoever, I think the California Rolls are a great addition to the traditional Sushi Heritage.
📌... a short info about sushi & its history;
Even if sushi, also spelled zushi in the USA, is regarded as a typical Japanese dish all over the world, sushi does not originally come from Japan but finds its roots in the 2nd century AD in China.
Salted fish preserved in rice, which was only eaten after a fermentation period, was described as sushi. Even today, this method of preparation, "Funa Sushi" in Japan is the oldest type of sushi, although sushi first made its way to Japan from China in the 7th century AD by Buddhist monks. The current form of sushi originated in Japan during the Edo period from 1603-1867.
In China, due to a food shortage, this way of preserving fish was discontinued & sushi ceased to exist in China. In contrast to Japan, a country that has always been dependent on fully exploiting its own resources, people were looking for the possibility of sushi; in this case sushi means the fish, to combine it with the rice in such a way that the rice was also edible. This was achieved by pressing the fish, which was marinated in salt & rice, with a heavy stone in order to seal the fish airtight & thus facilitate the process of lactic acid fermentation.
Even today, when preparing sushi, the rice is compressed in some form & the rice is always seasoned with rice vinegar, sugar &salt.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
Was pondering on my photo when I suggested we had egg mayonnaise sarnies for lunch. So once they were on the boil I took a photo.
www.flickr.com/groups/2016_one_photo_each_day/
Thank you for your favourites. :O)
Shot for Macro Mondays, theme "Condiment".
My breakfast of today, croissant from the bakery, an egg and a few drops of mayonnaise and sambal. Coffee and orange juice to make it complete.
Some mayonnaise mixed with some mustard.
Not sure that this is in focus .............. ?
Better viewed large, and thank you for your favourites. :)
#AbFav_VIRTUAL_TRAVEL
HAHAHA, travel means not just seeing new things, it is very much about new experiences... and food and drink is one of them!
The best Lager and the best 'frites' or 'frieten', depending what part of Belgium you visit.
Some mayonnaise, and you are set for a fest.
Iconic!
Of course this is not just the only food Belgium has to offer, it has a great culinary heritage!
Take care, be safe!
Thank you for your time and comments, greatly appreciated, M, (*_*)
For more: www.indigo2photography.com
Please do not use any of my images on websites, blogs or any other media without my explicit permission. © All rights reserved
fries, frites, frieten, mayonnaise, lager, food, drink, beer, colour, vertical, Nikon D7200, "magda indigo"
Ich war heute in der Stadt, musste meine Kamera zur Reinigung bringen. Aber keine Sorge, ich habe noch genug Fotos.
Tartar sauce is a mayonnaise or aioli based sauce to which other ingredients such as dill capers or gherkins have been added. It is a condiment commonly served with fish and chips as seen in the background here. Having just returned from London, I have been served it many times over the past few days.
I'm thinking lunch! Salmon with lettuce, cucumber, pickled capsicum, cherry tomatoes, grated carrot, black beans and a little mayonnaise-style dressing. Almost vegan.
Lunch, Adelaide, South Australia
Explored - Highest position: #5 on Tuesday, April 17, 2018.
Please leave a comment, IF you feel like it :-)
Something for everyone :-)
From the front to the back:
1. Cayenne pepper
2. Oregano
3. Black peppers
4. Salt flakes
5. Red hot chili seeds
6. Asian red hot chili sauce
7. Mayonnaise
8. Pesto
9. Mustard
10. Ketchup
11. Barbecue sauce
Happy Macro Mondays folks!
Explored ~ Highest #461 on Tuesday, March 28, 2017 and dropped almost as quickly as it had appeared in Explore!
Thanks so much, my Flickr friends, for your willingness to fave and to comment on my pictures! I so appreciate your support!
A Bite To Eat 85/117
A Turkey Club Sandwich with sliced turkey, bacon, tomato, lettuce, mayonnaise on toasted rye bread.
Taken at The Regency, Laguna Woods, Orange County, California. © 2017 All Rights Reserved.
My images are not to be used, copied, edited, or blogged without my explicit permission.
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Many thanks for every kind comment, fave, your words of encouragement, and the inspiration of your fine photography,
my friends! You make my day every day!
Tastes good but its a nightmare in a sandwich in the street.
Mayonnaise is often used as a moistening agent in sandwiches. Cold cuts or grilled chicken can be dry, so mayo is a handy way to add a little creamy rich texture. It can also be used as a binding agent. Mashed eggs, or chunks of tuna or chicken wouldn't stay put in a sandwich by themselves. Most commercial sandwich makers have switched from butter to mayo (mainly as a cost saving).
Candid shot outside Exeter Cathedral - the mayo did its thing as I was waiting for this lady to look in my direction - but she got distracted.
This seafood pasta salad is a hearty mix of shrimp, bell pepper, grape tomatoes, celery, and scallions coated in a flavorful, mayonnaise-based dressing. It's the perfect quick, easy, and summery dish for your next cookout. A welcomed departure from your typical pasta salad, it has a little bit of a kick thanks to a touch of Tabasco, contrasting the creamy dressing and sweet bell peppers.
12 oz. uncooked medium pasta shells (I used 16)
1 cup mayonnaise
1 Tbsp. Creole mustard (spicy brown mustard works too)
1 Tbsp. fresh lemon juice (from 1 lemon)
1 tsp. Creole seasoning (such as Tony Chachere's)
3/4 tsp. hot sauce (such as Tabasco)
Pinch of kosher salt
1 (16-oz.) pkg. frozen peeled cooked extra-small shrimp, thawed
1 small (8 oz.) red bell pepper, chopped (about 1 1/4 cups)
1 cup halved multicolored grape tomatoes
1/2 cup finely chopped celery (from 2 medium [2 1/2 oz. total] celery stalks)
1/3 cup thinly sliced scallions (from 2 large [1/2 oz. each] scallions)
1/3 cup thinly sliced fresh chives
1/3 cup finely chopped fresh flat-leaf parsley
Directions
Cook and drain pasta:
Cook pasta according to package directions. Drain. Spread pasta on a baking sheet lined with parchment paper. Let cool completely, about 20 minutes.
Make dressing:
Stir together mayonnaise, mustard, lemon juice, Creole seasoning, hot sauce, and salt in a large bowl.
Finish pasta salad:
Gently stir in cooled pasta, shrimp, bell pepper, tomatoes, celery, scallions, chives, and parsley until thoroughly coated. Serve immediately or store in an airtight container in refrigerator up to 2 days.
#AB_FAV_FOOD_DRINK
And THAT image proves it!!!
Always my FIRST meal when I go back.
Yes, my dear friends, Belgium is NOT just famous for its chocolates… but we have the BEST chips in the world, hihi, some even say we, the Belgians, invented them, oohh yes!
You’ll find stalls and ‘fritures’ everywhere, you turn a corner and suddenly that tantalising sweet aroma tickles your nostrils, your mouth begins to water, irresistible, it is a cultural experience.
That, with a cool beer and some mayonnaise or sauce tartare (out of a jar, nono, NOT home-made), heavenly.
I always say, when I eat unhealthy (what I call yuk) then I go All the way= double yuk (two portions of the sauce), no, NOT the chips, I couldn’t, you have to savour them…
Hope this made you smile, have a fun day and thank you for visiting and everything, M, (*_*)
For more: www.indigo2photography.com
IT IS STRICTLY FORBIDDEN (BY LAW!!!) TO USE ANY OF MY image or TEXT on websites, blogs or any other media without my explicit permission. © All rights reserved
Neiman Marcus Dip ...
Made a dip for a Labor Day party with family. It's a hearty dip for sure. Tasty too. Served with crackers & Crostini toasts.
Adapted recipe from blog below. I added a bit of garlic powder & pinch of salt.
Neiman Marcus Dip
By Erhardts Eat [Author: Caitlyn Erhardts]
Prep Time
5minutes min
Course: Appetizer Cuisine: American Servings: 8 Servings
Ingredients
▢4 Oz Cream Cheese
▢4 Oz Mayonnaise
▢9 Stripes Bacon Cooked
▢4 Green Onions
▢1 ½ Cups Cheddar Cheese Shredded
▢½ Cup Almond Slivers
▢1 teaspoon Ground Black Pepper Optional
* my additions-a light sprinkling of garlic powder, pinch of salt
Instructions
Measure out ingredients, then chop the green onions and crumble the cooked bacon.
Add all ingredients to a large bowl and stir until well combined.
Serve immediately with crackers, or store leftovers in the fridge.
Notes
Leftover Storage: Store leftover dip in an airtight container in the fridge for up to 4 days. Stir before serving.
Chilling the Dip: To develop more flavor let the combined dip chill in the fridge for at least an hour. This is optional, but if you have the time the dip turns out even better this way.
Serving Suggestions: serve dip with a variety of crackers, but you could also pair the spread with pretzels, celery sticks, baby carrots or toasted bread.
went to Wikipedia for this bit of knowledge.....
French fries,or simply fries, also known as chips, and finger chips (Indian English),are batonnet or julienne-cut, deep-fried potatoes of disputed origin. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven, such as an air fryer.
French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are typically salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other sauces. Fries can be topped more heavily, as in the dishes of poutine, loaded fries or chili cheese fries, and are occasionally made from sweet potatoes instead of potatoes.
{7.11.25 NATIONAL FRENCH FRY DAY: SHARING THE KNOWLEDGE}
Macro Mondays April 16: Condiments
I had an elaborate set up... ketchup, mustard, tamarind paste, lime chutney, sambal oolek, black bean sauce and mayonnaise. I had them all lined up and was using them as watercolours.
In the end it was a tiny drop of red ketchup laying so close to the dollop of mayonnaise that caught my eye.
Funny how that happens.
Wer hat nicht schon einmal "All i oli" gegessen?
Diese berühmte Sauce ist Teil der mediterranen Esskultur und eignet als Appetitanreger. Mit oder ohne Petersilie passt sie ausgezeichnet zu Pellkartoffeln, Fleisch, Fisch, Reisgerichten, oder schlicht auf ein Stück Brot.
als Brotaufstrich, als auch als Beilage zu einer Vielzahl von Fleisch- oder Fisch- und Reisgerichten.
Der Name "all i oli" bedeutet Knoblauch und Öl, denn das sind die Zutaten.
Obwohl heutzutage sie die meisten Menschen mit einem Mixer zubereiten, schmeckt sie noch besser, wenn sie selbst gemacht ist. Sie wird einfach von Hand zubereitet, man muss aber darauf achten, dass sie richtig emulgiert und sich vor allem nicht scheidet (wie bei Mayonnaise).
Die traditionelle „all i oli“ wird ohne Eier zubreitet, indem einfach Knoblauch und Öl emulgiert werden. Die Herstellung ohne Eier erfordert viel Erfahrung, damit es emulgiert und die richtige Konsistenz erreicht. Natürlich kann auch der einfachheit halber Eigelb dazu gegeben werden.
Um diese Sauce herzustellen, muss man rühren, rühren und rühren, immer mit der gleichen Bewegung und in die gleiche Richtung.
Der Geschmack eines selbstgemachten "all i oli" hat nichts mit dem fertig gekauften zu tun und sie ist auch viel besser als die mit einem Mixer hergestellte.
Normalerweise wird die Allioli kalt oder bei Zimmertemperatur gegessen, aber man findet sie auch über Speisen, die dann überbacken werden, wie zum Beispiel Kabeljau. Der baskische Kabeljau „pil pil“ ist sehr bekannt. Es ist auch weit verbreitet, sie mit Fleisch und Fisch, vor allem gegrillt, zu geniessen.
Möchten du es ausprobieren? Hier ist das Rezept:
Zutaten
1 sehr frisches Eigelb, gut vom Eiweiss getrennt
Natives Olivenöl (nicht kalt)
2-4 Knoblauchzehen (den Keim in der Mitte entfernen, damit er sich besser binden lässt)
Salz
Je nach Geschmack, Petersilie
Zubereitung
Zerdrücke die vorher in kleine Stücke geschnittnenen Knoblauchzehen mit einer Prise Salz und falls gewünscht, die klein gehackte Petersilie in einen Mörser. Alles gut zerdrücken bis eine Paste entstanden ist. Wenn der Knoblauch nicht gut zerdrückt ist, wird es schwierig die Sauce zu binden.
Gib das Eigelb in den Mörser und beginne mit sehr kleinen und sehr regelmäßigen kreisenden Bewegungen zu mischen, immer in die gleiche Richtung und mit der gleichen Geschwindigkeit.
Füge das Öl nach und nach tropfenweise hinzu damit es sich nicht scheidet. Ständig in die gleiche Richtung und mit gleicher Geschwindigkeit Rühren, bis die gewünschte Konsistenz und Menge erreicht ist.
Tipps bei der Zubereitung des "all i oli":
Ich werde nicht müde daran zu erinnern, dass es wichtig ist, bei den kreisenden Bewegungen immer die gleiche Richtung einzuhalten, damit es gut herauskommt.
Sollte es doch einmal schief gehen und die Sauce scheidet sich, kann man sie aus dem Mörser nehmen, ein neues Eigelb hinein geben und dann nach und nach die geschiedene Sauce dazu geben. Ist alles gut vermischt, kann mit den Olivenöl-Tröpfchen weiter gemacht werden. Die Sauce wird durch das zweite Eigelb etwas gelber sein, desshalb gibt man einfach etwas mehr Öl und evtl. Salz dazu. Sollte die Menge dadurch zu gross werden, kann man sie in einem Schraubglas gut ein paar Tage im Kühlschrank aufbewahren.
Who has not eaten "All i oli"?
This famous sauce is part of the Mediterranean food culture and is suitable as an appetizer. With or without parsley, it goes perfectly with jacket potatoes, meat, fish, rice dishes, or simply on a piece of bread.
It can be used as a spread, as well as an accompaniment to a variety of meat or fish and rice dishes.
The name "all i oli" means garlic and oil, because these are the ingredients.
Although nowadays most people prepare it with a blender, it tastes even better when it is homemade. It is simply prepared by hand, but care must be taken to ensure that it emulsifies properly and, above all, that it does not separate (as with mayonnaise).
The traditional "all i oli" is prepared without eggs, simply emulsifying garlic and oil. The preparation without eggs requires a lot of experience so that it emulsifies and reaches the right consistency. Of course, for the sake of simplicity, egg yolks can be added.
To make this sauce you have to stir, stir and stir, always with the same movement and in the same direction.
The taste of a homemade "all i oli" has nothing to do with the ready-bought one and it is also much better than the one made with a blender.
Usually the allioli is eaten cold or at room temperature, but it can also be found over dishes that are then baked, such as cod. The Basque cod "pil pil" is very well known. It is also widely enjoyed with meat and fish, especially grilled.
Do you want to try it? Here is the recipe:
Ingredients
1 very fresh egg yolk, well separated from the egg white
Virgin olive oil (not cold)
2-4 cloves of garlic (remove the germ in the middle to make it easier to bind)
Salt
Parsley to taste
Preparation
Crush the garlic cloves, previously cut into small pieces, with a pinch of salt and, if desired, the finely chopped parsley in a mortar. Crush everything well until a paste is formed. If the garlic is not crushed well, it will be difficult to thicken the sauce.
Put the egg yolk in the mortar and start mixing with very small and very regular circular movements, always in the same direction and at the same speed.
Gradually add the oil drop by drop so that it does not separate. Stir constantly in the same direction and at the same speed until the desired consistency and quantity is reached.
Tips when preparing the "all i oli":
I never tire of reminding you that it is important to always keep the same direction in the circular movements so that it comes out well.
If things do go wrong and the sauce separates, you can take it out of the mortar, put in a new egg yolk and then gradually add the divorced sauce. Once everything is well mixed, you can continue with the olive oil drizzle. The sauce will be a little more yellow because of the second yolk, so just add a little more oil and possibly salt. If this makes the quantity too big, you can store it well in a screw jar in the refrigerator for a few days.
¿Quién no ha comido "All i oli"?
Esta famosa salsa forma parte de la cultura alimentaria mediterránea y es adecuada como aperitivo. Con o sin perejil, combina perfectamente con patatas asadas, carne, pescado, arroces o simplemente con un trozo de pan.
Se puede utilizar para untar en el pan o como acompañamiento de diversos platos de carne o pescado y arroz.
El nombre "all i oli" significa ajo y aceite, porque esos son los ingredientes.
Aunque hoy en día la mayoría de la gente lo prepara con una batidora, sabe aún mejor cuando es casero. Se prepara sencillamente a mano, pero hay que asegurarse de que emulsiona bien y, sobre todo, de que no se separa (como la mayonesa).
El "all i oli" tradicional se hace sin huevo, simplemente emulsionando ajo y aceite. Hacerlo sin huevo requiere mucha experiencia para que emulsione y alcance la consistencia adecuada. Por supuesto, en aras de la simplicidad, se pueden añadir yemas de huevo.
Para hacer esta salsa, hay que remover, remover y remover, siempre con el mismo movimiento y en la misma dirección.
El sabor de un "all i oli" casero no tiene nada que ver con el ya comprado y además es mucho mejor que el que se hace con batidora.
Por lo general, el allioli se consume frío o a temperatura ambiente, pero también puede encontrarse encima de platos que luego se hornean, como el bacalao. El bacalao vasco "pil pil" es muy conocido. También se disfruta mucho con la carne y el pescado, especialmente a la parrilla.
¿Te gustaría probarlo? Aquí está la receta:
Ingredientes
1 yema de huevo muy fresca, bien separada de la clara
Aceite de oliva virgen (no frío)
2-4 dientes de ajo (quitar el germen del centro para que sea más fácil de ligar)
Sal
Perejil al gusto
Preparación
Machacar en un mortero los dientes de ajo, previamente cortados en trozos pequeños, con una pizca de sal y, si se desea, el perejil finamente picado. Triturar todo bien hasta que se forme una pasta. Si el ajo no está bien machacado, será difícil espesar la salsa.
Añadir la yema de huevo al mortero y empezar a mezclar con movimientos circulares muy pequeños y muy regulares, siempre en la misma dirección y a la misma velocidad.
Añadir el aceite poco a poco, gota a gota, para que no se separe. Remover constantemente en la misma dirección y a la misma velocidad hasta alcanzar la consistencia y cantidad deseadas.
Consejos al hacer el all i oli:
No me canso de recordaros que es importante mantener la misma dirección al hacer los movimientos circulares para que salga bien.
Si la cosa se tuerce y la salsa se separa, se puede sacar del mortero, poner una nueva yema de huevo y añadir poco a poco la salsa divorciada. Una vez que todo esté bien mezclado, puedes continuar con el rociado de aceite de oliva. La salsa será un poco más amarilla debido a la segunda yema, así que sólo hay que añadir un poco más de aceite y posiblemente sal. Si la cantidad es demasiado grande, se puede guardar bien en un tarro de rosca en la nevera durante unos días.
Bitte respektiere mein Copyright. Keine Verwendung des Fotos ohne meine ausdrückliche Genehmigung.
Please respect my copyright. No use of the photo without my expressly permission.
Por favor, respete mis derechos de autor. Ningún uso de la foto sin mi permiso explícito.
April 15, 2018
Dijon mustard and mayonnaise with black and red pepper are the finishing touches to this roll-up sandwich.
Marinated chicken with pineapple, avocado cheddar and lettuce on a habanero burrito shell.
(a "MacroMondays" submission, theme "Condiment" HMM!)
Brewster, Massachusetts
Cape Cod - USA
Photo by brucetopher
© Bruce Christopher 2018
All Rights Reserved
...always learning - critiques welcome.
Tools: Canon 7D & iPhone 6s.
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Please email for usage info.