Stir ketchup, relish, hot sauce, and remaining 1/2
cup mayonnaise in a small bowl to combine, then season generously with salt and pepper.
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)
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.
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.
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
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.
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.
Lighten up: To reduce the fat and calories
in the cod, substitute 1/3
cup light
mayonnaise for the 1/2
cup regular mayo called for.
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 ingredient
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 ingredient
In a pot place all of the above ingredients.
1/2
cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3
cup mayonnaise 2 (6 - ounce) cans tuna
in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4
cup fresh flat - leaf parsley leaves
In a small serving bowl mix 3/4
cup mayonnaise, 3 Tbs.
Ingredients Chicken 1/2
cup (boiled and shredded)
Mayonnaise 4 tbsp Tomato 1 small (chopped
in tiny cubes seeds removed) Fresh coriander chopped 1 tbsp Carrot 1 small (chopped
in tiny...
In a small bowl or
cup, whisk together
mayonnaise, mustard and Liquid Aminos until well - combined.
For Potato
in Hot sauce Slider Pepperidge Farm Golden Potato Slider Buns — 6
Mayonnaise — 1/2
cup Sriracha sauce — 2 tsp Potato
in Hot Sauce Colseslaw Cilantro leaves / Coriander leaves — 2 strands Spring onions — 2 strands Cabbage leaves — 3 Butter — 1 1 / 2 tbsp
I made these this week with a few changes; I used 2 baked boneless, skinless chicken breasts, frozen corn, about 1/4
cup yogurt, 1 tablespoon
mayonnaise and a squeeze of lemon juice, and Cavendar's Greek seasoning
in place of the Mrs. Dash / salt / pepper.
BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette For the Vinaigrette (2 Tablespoons balsamic vinegar, 2 Tablespoons honey, 1/2 Tablespoon Dijon - style mustard, 2 Tablespoons
mayonnaise, 1 teaspoon chili powder, 1teaspoon black pepper, 3/8
cup salad oil):
In a blender, combine all ingredients except oil.
4 large boneless skinless chicken breasts, cut
in half crosswise 1
cup mayonnaise 1/4
cup finely chopped sun - dried tomatoes packed
in oil (pat dry with paper towels) 1/2
cup finely chopped fresh basil 5 slices prosciutto, thinly sliced, finely chopped 1/2
cup chopped artichoke hearts (packed
in water) 1 tablespoon finely minced garlic 3/4
cup freshly grated Parmesan cheese 12 sheets Filo dough, defrosted 8 tablespoons unsalted butter, melted Coarsely ground black pepper Maldon Sea Salt, coarse sea salt or Kosher salt
Green tahini sauce Pulse garlic, parsley, tahini, lemon juice, and 1/2
cup water
in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin
mayonnaise); season with salt.
• 3
cups, heaping, finely shredded green cabbage • 1/4
cup mayonnaise • 1 tablespoon honey • 1 tablespoon rice vinegar • 1
cup sliced kimchi (you can purchase this fermented and spicy cabbage
in Korean markets, or specialty Asian markets
in the refrigerated section)
Puree zest, juice,
mayonnaise, garlic and the 1/3
cup chopped basil
in a food processor until smooth and season with salt and pepper.
ingredients HONEY MUSTARD
MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon mustard 1 and 1/2
cups vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split
in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly sliced)
Pesto: After
mayonnaise is completely thickened and smooth, pulse
in 1/4
cup basil until finely chopped and mixed
in.
Simple tuna salad (tuna,
mayonnaise, salt and pepper) boats romaine lettuce leaves (just spoon it
in and eat like a taco) 1
cup chicken broth
1/2 head green cabbage, cut thinly
in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped
in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2
cup light
mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4 teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)
Mix
mayonnaise and 1/2
cup Parmesan cheese together
in a small bowl.
To make the garlic aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2 teaspoon of lemon juice and a pinch of sea salt, start SLOWLY pouring
in about a 1/4
cup of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a
mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge
1 1/2 pounds salmon, skin removed & cut
in 1 inch cubes 1 tablespoon tarragon
mayonnaise (recipe below) Zest of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4
cup panko bread crumbs 3 tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling
6 eggs small handful arugula, finely chopped 2 teaspoons mustard 1/2 teaspoon salt 1/4
cup mayonnaise (I made homemade, since it's such a prominent taste
in these eggs) a few grinds fresh pepper smoked or regular paprika for garnish
1
cup vegan
mayonnaise 2 teaspoons rice vinegar Juice of 1 lime 1 tablespoon agave nectar (a sweetener found
in the baking section of many grocery stores) 1
cup champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed
in a food processor or chopped by hand 3/4
cup walnuts, toasted and coarsely chopped Sea salt and freshly ground black pepper to taste
Combine 1/2
cup mayonnaise, 1/2
cup sour cream, 1 tablespoon vinegar, 1/2
cup chopped parsley, 3 tablespoons chopped chives, 1 1/2 tablespoons chopped tarragon and 1 garlic clove, coarsely chopped
in a blender until smooth and pale green.
2 cans (14 Ounces) Artichokes
In Water 1/2
Cup Light Olive Oil Based
Mayonnaise 1/4
Cup Grated Parmesan Cheese 1 Tablespoon Lemon Juice 2 Garlic Cloves, Peeled & Chopped 1/4
Cup Chopped Fresh Parsley Salt & Pepper Topping: 2 Tablespoons Grated Parmesan Cheese Garnish: Chopped Green Onions or Parsley
1 Small Head Green Cabbage 1 Small Head Purple Cabbage 1 Large Green Bell Pepper 1 Large Jalapeño Pepper 6 Green Onions (sliced thinly) 1/4
Cup Chopped Cilantro 1/2
Cup Thai Basil Leaves 1/4
Cup Mayonnaise 1/8
Cup Lime Juice 2 Tablespoons Grated Fresh Ginger 2 Teaspoons Salt 1/2
Cup Roasted Salted Peanuts 1 Lime (cut
in wedges)
Take cooled bread
cup and add a small dollop of
mayonnaise in the bottom of the
cup.
Pulse garlic, parsley, tahini, lemon juice, and 1/2
cup water
in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin
mayonnaise); season with salt.
Chipotle
Mayonnaise 1/3 cup vegan or regular mayonnaise 1 tsp chipotle sauce zest of 1 lime Stir ingredients together in a s
Mayonnaise 1/3
cup vegan or regular
mayonnaise 1 tsp chipotle sauce zest of 1 lime Stir ingredients together in a s
mayonnaise 1 tsp chipotle sauce zest of 1 lime Stir ingredients together
in a small bowl.
Very gradually stream
in 1/2
cup vegetable oil (almost drop by drop), whisking constantly until
mayonnaise is emulsified and thick.
Easy Green Goddess Dip:
In a medium bowl, stir together 1/2
cup mayonnaise, 1
cup sour cream, 1/4
cup green juice, 1 finely grated garlic clove, 1 tsp.
* 1 package or box (1 pound) Mini Bow - Tie Pasta cooked, rinsed and drained * 1
cup Red and Green Grapes, cut
in half * 1
cup Strawberries, sliced * 2 cans (11 ounce) Mandarin Oranges, drained * 4 Green Onions, minced * 1/2
cup Kraft Poppy Seed Dressing, more or Less to taste * 1/3
cup Olive Oil
Mayonnaise, optional, omit for less - calories
In a small bowl, mix 1/4
cup mayonnaise with up to a teaspoon of wasabi powder to taste.
In medium bowl, combine artichokes, red pepper, cheese blend, 1/2
cup parmesan, parsley,
mayonnaise, garlic, pepper and cayenne pepper; mix well.
In a medium bowl mix the filling - 1/2
cup mayonnaise, goat cheese, tomatoes, basil, 1/2 t salt, and pepper to taste.
Place the egg yolks,
mayonnaise, mustard, salt, pepper, and 1/2
cup of instant potato flakes
in a food processor, and process until smooth, stopping once to scrape down the sides.
To make blue cheese dressing, combine 1/2
cup buttermilk, 1/2
cup mayonnaise, and 1/2
cup crumbled blue cheese
in a food processor or blender until well combined.
Mexican adobo dressing: Combine 1/2
cup mayonnaise, 3 tablespoons ketchup and 1 teaspoon each distilled white vinegar, yellow or Dijon mustard and chopped chipotle chili
in a small bowl; stir to blend.
1/2
cup mayonnaise or salad dressing 2 tablespoons capers, drained 2 tablespoons lemon juice 1 tablespoon snipped fresh tarragon 1 teaspoon Cajun seasoning or pepper blend 1 12 - ounce can solid white tuna, drained 2 tablespoons milk 1 10 - ounce package or 8
cups lettuce 2
cups shredded cabbage & carrot (cole slaw mix) 2 small tomatoes, cut
in wedges
Ingredients 1 can of tuna slices
in springwater (drained) 1 tbsp of diced red onion 3 cherry tomatoes halved 3 olives halved 1 tsp spring onion sliced 1
cup cooked spiral pasta 1 tbsp low - fat
mayonnaise 1 tsp lemon juice Season to taste
Ingredients: 2 Artichokes 1/2
cup Vegan
Mayonnaise Lemon thyme 1 TBSP lemon juice Instructions: Cut artichokes
in half.
1 avocado, peeled and pitted 1/2
cup mayonnaise (preferably homemade) 1/2
cup sour cream or yogurt 5 or 6 anchovy filets, chopped 2 tablespoons chopped green onions 2 tablespoons chopped cilantro 1 tablespoon lemon or lime juice 1 clove garlic, chopped Salt and pepper to taste Cream all ingredients
in a food processor or blender and refrigerate for up to 24 hours
in an airtight container.
1/2
cup Healing Cuisine
Mayonnaise 2 chipotle chillies
in adobo sauce — more if you want spicier (find it
in the oriental or Mexican section
in the grocery store, look for the brand
in a glass jar vs. can if you can.