4 scallions, diced 2 celery stalks, diced tops used for cooking the chicken 3/4
cup mayonnaise Salt and pepper to taste
For the Caramelized Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4
cup mayonnaise salt and pepper to taste
butter 1/2 cup pecans, chopped 2 - 3 stalks celery, finely chopped 3/4 to 1 1/2
cups mayonnaise Salt and pepper to taste
Not exact matches
1 dozen eggs, hard boiled and cooled in ice water 1
cup mayonnaise 2 teaspoons truffles in oil
salt and pepper 1/2
cup chopped fresh chives (reserve a bit for garnish)
1
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon
salt 2 tablespoons sugar 1/2
cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2
cup water or cranberry liquid, warm to touch 1/2
cup mayonnaise, yogurt or dairy - free yogurt 1/2
cup canned whole berry cranberry sauce, drained with 1/2
cup liquid reserved 1/4
cup shredded Swiss cheese or dairy - free Swiss cheese, optional
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2
cups red seedless grapes 1/2
cup cashews, chopped 1
cup red onion, chopped 1
cup radishes, chopped 2 tablespoons curry powder
salt & pepper, to taste cayenne pepper, to taste 1
cup mayonnaise 1 tablespoon hot mustard 1/2
cup cilantro, chopped 2 tablespoons of water
Vermont sharp cheddar For the Dressing: 1/2
cup mayonnaise juice of 1/2 lemon 1/4
cup or so extra virgin olive oil
salt / pepper to taste 1 garlic clove, minced 1 tsp.
1 large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4
cup mayonnaise 1/3
cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea
salt 1 tsp parsley, chopped or dried
8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each
salt and pepper 1 ball prepared pizza dough 1/3
cup tomato sauce 1/3
cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2
cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2
cup shredded lettuce 1/4
cup light
mayonnaise 2 tablespoon yellow mustard
2
cups finely diced baked ham 2 tablespoons sweet pickle relish 1/4
cup mayonnaise 2 tablespoons Dijon mustard Half medium onion, finely diced 2 celery stalks, finely diced Half a bell pepper, finely diced
Salt and black pepper to taste
6 large eggs 1/4
cup finely chopped onion 1/4
cup finely chopped celery 1/4
cup olive oil
mayonnaise 1 teaspoon Dijon mustard 1/4 teaspoon
salt 1/4 teaspoon black pepper Paprika for garnish
2
cups mayonnaise 1
cup white vinegar 1/2
cup apple juice (fresh cider would work well also) 4 tsp granulated sugar 2 tsp horseradish 2 tsp black pepper 2 tsp fresh lemon juice (I squeezed a half a large lemon) 1 tsp
salt 1/2 tsp cayenne pepper
Ingredients: 1/2
cup plain Greek or any full fat yogurt / 1/3
cup mayonnaise / 1/3
cup buttermilk / 1 clove garlic, minced (if you happen to have some green garlic, use it instead) / 1T fresh lemon juice / huge bunch of fresh chives /
Salt & pepper / 1/4 t sriracha or your favorite hot sauce, to taste, optional.
For the Southwest Dipping Sauce: Combine in a small bowl 1/2
cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic
salt, 1/4 teaspoon dry oregano.
jar borscht or beet juice 1/2 -1
cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs) 1/4
cup mayonnaise 1/4 teaspoon onion powder 1 heaping tablespoon yellow mustard
salt and pepper, to taste scallions or chives, for garnish
1 8 - ounce package of cream cheese 1/2
cup sour cream 1/4
cup mayonnaise 1 1/2
cups shredded Swiss cheese, divided 8 strips of bacon, cooked and chopped into small pieces OR 1/2
cup bacon bits (in original recipe) 1/4
cup onion, diced (not in original)
Salt and pepper to taste
In a small bowl, combine 1
cup of olive oil
mayonnaise, 2 tablespoons of milk, 1 teaspoon of freshly ground tri-colored pepper, 1/2 teaspoon sea
salt, 3 tablespoon of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs, celery and shallot.
12.5 ounce canned chicken, drained 4 green onions, diced 1/4
cup diced orange pepper 1/3
cup salted cashew pieces 1/4
cup diced water chestnut 1/2
cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon ground ginger 4 large, ripe avocados Crispy rice noodles (optional) Additional cashews (optional)
-6 eggs -1 avocado, ripe -1 / 3
cup minced onion -3 tablespoons relish -1 tablespoon mustard -1 / 3
cup mayonnaise +
salt and pepper to taste
cans tuna, packed in water, drained 1/3
cup mayonnaise 2 tbsp pickle relish 1 tsp mustard 1 tsp fresh squeezed lemon juice
salt and pepper, to taste 1 tomato, sliced 1 red onion, peeled and sliced 2 slices Natural & Kosher chipotle meunster cheese
3/4
cup shredded leftover grilled or roasted chicken (about 1 1/2 thighs or 1 breast) 2 slices sharp cheddar cheese BBQ sauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ Sauce)
Mayonnaise Salt and pepper, to taste.
1 (8 - ounce) carton regular or light sour cream 3/4
cup regular or light
mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1 teaspoon dried minced onion 1/8 teaspoon garlic powder Dash
salt and pepper Assorted vegetables, crackers, or chips For dip, in a medium bowl, combine sour cream,
mayonnaise, parsley, chives, minced onion, garlic powder,
salt, and pepper.
Stir 1/3
cup minced green onions,
mayonnaise, yogurt, lemon juice, Dijon mustard, curry powder, cumin,
salt, and 1/8 teaspoon ground red pepper into yolks.
Paleo
Mayonnaise Print This Recipe Serves 1 - Multiply by - + RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2 tsp mustard powder 1/2
cups walnut oil or other nut oil 1 tsp fresh squeeze lemon juice Sea
Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder, and lemon juice in a food processor until it reaches a thick, creamy consistency.
1 double 9 - inch pie crust (homemade or Pillsbury) 4 - 5 tomatoes, sliced 1/4
cup fresh basil, chopped (feel free to add more if you're a basil lover) 2
cups shredded sharp cheddar cheese 1/2
cup shredded parmesan cheese 3/4
cup light
mayonnaise 1 - 2 large garlic cloves, minced
Salt and pepper, to taste
Creamy Mango Rum Smear: Ingredients: 1/2
cup mayonnaise 1/3
cup mango puree (peel and place 2 mangos in blender - puree) 1/4
cup ketchup 1 clove garlic, minced 1 tsp cumin 1/2 tsp oregano 1 tbsp dark rum
salt to taste Directions: In a pot place all of the above ingredients.
Dressing 1/2
cup mayonnaise 1/4
cup sour cream 2 tablespoon honey, softened 1 tablespoon Dijon mustard 1 tablespoon poppy seeds
salt, to taste
1/2
cup mayonnaise 1/2
cup sour cream 1/4 packed
cup chopped fresh dill
Salt and pepper, to taste Sugar, to taste
- 1 lemon - 1 medium garlic clove - 1/2 teaspoon
salt - 1/4 teaspoon ground black pepper - 1 tablespoon of honey - 3 tablespoons of
mayonnaise - 1/4
cup (60 ml) extra virgin olive oil
2 pounds boneless fish filets 1/4
cup olive oil Juice of 1 lime 1 bottle Byron Bay Chilli Co. sauce of your choice 2 green onions, white and green parts, chopped 1/4
cup chopped cilantro 2
cups shredded cabbage 1/4
cup mayonnaise 1
cup plain yogurt or sour cream Chili seasoning blend, to taste
Salt, to taste 12 flour tortillas (2 to 3 per person)
1/2 pound medium - sharp white cheddar cheese, finely shredded 1/2 pound Emmentaler cheese, finely shredded 1/4
cup full - fat sour cream (containing no additives) 1/4
cup full - fat
mayonnaise 8 to 10 large garlic cloves, put through a garlic press 1/2 teaspoon ground cayenne pepper or hot paprika (optional) 1/4 teaspoon
salt
3 bulbs of roasted garlic * 3/4
cup plant - based
mayonnaise 2 1/2 tablespoons lemon juice
Salt and pepper, to taste
Ingredients Dressing 1/2
cup mayonnaise 1/4
cup sour cream 2 tablespoon honey, softened 1 tablespoon Dijon mustard 1 tablespoon poppy seeds
salt, to taste Salad 4
cups cooked, chopped chicken... Read More
ingredients EGG SALAD SANDWICH: 12 eggs 1
cup Chive
Mayonnaise (recipe below) 1/4 cup parsley (finely chopped) 8 slices pumpernickel bread Kosher salt and freshly ground black pepper (to taste) CHIVE MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 and 1/2 cups vegetable oil 1/2 cup chives (roughl
Mayonnaise (recipe below) 1/4
cup parsley (finely chopped) 8 slices pumpernickel bread Kosher
salt and freshly ground black pepper (to taste) CHIVE
MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 and 1/2 cups vegetable oil 1/2 cup chives (roughl
MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher
salt 1 and 1/2
cups vegetable oil 1/2
cup chives (roughly chopped)
1/2
cup mayonnaise 1/4
cup apple cider vinegar 1/4
cup dijon mustard 3 tablespoons sugar 2 teaspoons Kosher
salt 1 teaspoon freshly ground black pepper 1 head pale green or Napa cabbage 2 medium carrots sesame seeds (optional), for garnish
ingredients ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3
cup mayonnaise 1/3
cup cream cheese (softened) 1/4
cup sour cream 1
cup parmigiano - reggiano (freshly grated) 1
cup marinated artichokes (drained, rinsed, chopped) 2
cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher
salt and freshly ground black pepper (to taste)
ingredients SIXTY SECOND PIMENTO CHEESE: 2
cups extra-sharp cheddar cheese (grated) 2/3
cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar diced pimentos (drained) 1/2 teaspoon cayenne Kosher
salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut into 3 - inch pieces) cucumbers (sliced)
1/2
cup mild goat cheese at room temperature (I use Laura Chenel's Chevre) 1/2
cup sour cream 1/2
cup mayonnaise 1/2
cup buttermilk 1 large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon olive oil 1 1/2 teaspoon kosher
salt 1/4 teaspoon ground black pepper
1/2
cup packed fresh dill 1/2
cup packed fresh mint 1/2
cup packed fresh parsley 1/3
cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher
salt, more to taste 1/2
cup extra virgin olive oil 1/2
cup crumbled feta cheese 1/2
cup Greek yogurt 1/4
cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
1
cup mayonnaise 1/2
cup sour cream 1/2
cup buttermilk 3 dashes Worcestershire sauce 2 tablespoons chopped chives 4 ounces blue cheese crumbles 1 dash
salt 1/2 teaspoon black pepper
2 limes, juiced 1/2 lemon, juiced 2 tbsp
mayonnaise 1 garlic clove, pushed through a press 5 pickled jalapeños slices (canned), minced 1/2 tsp chili powder Dash cayenne (to taste) 1/2 tbsp
salt (to taste) 1/4
cup olive oil 1/2
cup cilantro, chopped 1/2 head Napa cabbage, thinly shredded or sliced
1/2
cup Parmesan cheese 1/4
cup butter, softened 3 tablespoons
mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery
salt 2 pounds tilapia fillets
1 1/2
cups diced celery 1 1/2
cups chopped apple 1
cup vegan
mayonnaise Pinch of
salt 1/2 teaspoon of pepper 2 tablespoons lemon juice 3
cups cooked vegan chicken, chopped Chopped parsley for garnish
Sauce 2
cups mayonnaise 1/3
cup apple cider vinegar 1/4
cup honey 1/4
cup prepared horseradish (purchased) 2 tablespoons Creole or whole grain Dijon Mustard 2 tablespoons garlic — minced 1 teaspoon Kosher or sea
salt 1/2 teaspoon ground black pepper
1 Pound Cooked Chicken Breast Meat, Cut Into Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly)
Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut Into Dice Sauce: 1/4
Cup Crumbled Blue Cheese 1/4
Cup Low Fat Olive Oil
Mayonnaise 3 Tablespoons Fat Free Greek Yogurt Sat & Pepper
Makes about 6 Cups Salad ® Bluebird Grain Farms Ingredients: 1
Cup Potlach Pilaf 1 Teaspoon whole cumin seeds 2 Tablespoons finely chopped shallot 1 Tablespoon plus 2 teaspoons apple cider vinegar 1 Teaspoon kosher
salt 1 Large pinch fresh cracked black pepper 2 Tablespoons olive oil 1 Tablespoon
mayonnaise 1
Cup cooked garbanzo beans 1... Continued
1/3
cup fat - free
mayonnaise 1/3
cup fat - free plain yogurt 1 teaspoon lemon juice 3
cups chopped cooked chicken breast 1 medium red apple, diced 1
cup red grapes, halved 1/2
cup sliced celery 1/2
cup toasted pecans, chopped 1/4 teaspoon
salt 1/4 teaspoon pepper
2 (15 Ounce) Cans Salmon (Wild Preferred), Bones & Skin Discarded 4 Slices Whole Wheat Sandwich Bread 2 Large Eggs 4 Green Onions, Chopped 1/4
Cup Fresh Cilantro, Finely Chopped
Salt & Pepper To Taste 3 Tablespoons Olive Oil Mustard Sauce: 1/3
Cup Light or Olive Oil Based
Mayonnaise 2 Tablespoons Dijon Mustard Lemon Juice
1/2 cauliflower head 1/3
cup mayonnaise 1/4
cup extra light olive oil 2 cloves garlic, crushed 2 tablespoons pickle juice from sugar - free bread and butter pickles 1 teaspoon
salt or vege sal Tabasco sauce to taste — a few dashes 1/4
cup diced red onion 1 small green bell pepper, diced 2 celery ribs, diced 1/4
cup chopped sugar - free bread and butter pickles 3 hard - boiled eggs
1 Tablespoon Olive Oil 1 Pound Boneless, Skinless Chicken Thighs Cut Into 1 1/2 Inch Pieces 1 Pound Boneless, Skinless Chicken Breasts Cut Into 1 1/2 Inch Pieces 1 Medium Onion, Peeled & Diced 1 Sweet Red Bell Pepper, Seeded & Diced 3 Cloves Garlic, Peeled & Minced 1 (14 Ounce) Cans Chopped Tomatoes 1/3
Cup Spicy Wing Sauce (Like Frank's) 2 Tablespoons Worcestershire Sauce 2 Tablespoons Mustard 1 Tablespoon Dark Brown Sugar
Salt & Pepper 6 Whole Wheat Hamburger Buns Sauce: 1/2
Cup Fat Free Greek Yogurt 1/2
Cup Light Olive Oil
Mayonnaise 1/3
Cup Blue Cheese Crumbles
Salt & Pepper