Best 6 Green Mayonnaise Recipes

SEARED TUNA STEAKS WITH WASABI-GREEN ONION MAYONNAISE

Steps:

• Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.
• Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal bag. Turn bag to coat. Let stand at room temperature 30 minutes, turning bag occasionally.
• Brush grill with vegetable oil. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.

FRIED GREEN TOMATOES WITH BASIL MAYONNAISE

Steps:

• Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.
• Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal-bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.
• Preheat the oven to 200°F. Line a second baking sheet with paper towels.
• Heat 3/4 inch of vegetable oil in a medium skillet to 350°F. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.
• Basil Mayonnaise
• Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper.
• The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.

COLD POACHED SALMON WITH GREEN CORIANDER MAYONNAISE

Steps:

• If you do not have a fish poacher or large pan, cut the salmon into 2 or 3 pieces, and place in a pan large enough to hold the pieces without folding. Pour in the wine and stock, adding water if necessary to cover the fish. Place parchment or a double thickness of wax paper on top of the fish. Cover, and bring to a boil. Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 minutes to the inch.
• Remove from the heat, uncover, and allow the fish to cool in the liquid. Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired. Serve with green coriander mayonnaise.

GREEN CORIANDER MAYONNAISE

Steps:

• Bring enough water to a boil to cover the spinach and parsley, and blanch them for 5 seconds. Drain, and run under cold water; squeeze dry in a dish towel.
• In a food processor with the motor running, put the garlic through the feed tube, and mince. Add the spinach, parsley and cilantro, and process to chop. Add the coriander, lemon juice, mayonnaise and yogurt, and process until the greens are well blended and the mayonnaise is a bright green. Season with salt. Chill at least a couple of hours or overnight. Use about 2 tablespoons for each serving of salmon.

GREEN MAYONNAISE

Steps:

• Put the chives, tarragon, parsley, vinegar, egg and garlic into a blender or food processor. Add the mustard and one tablespoon olive oil. Process for 10 seconds, then add the oils in a thin stream very slowly while you process. Keep adding oil until the mayonnaise is thick.
• Season and refrigerate.

GREEN BEANS WITH MAYONNAISE

Steps:

• 1. open can.
• 2. place beans in sauce pan with onion.
• 3. cook till it boils, take off stove.
• 4. drain of liquid and put in small bowl, add the mayonnaise and salt and pepper. Enjoy