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.
Not exact matches
1 garlic clove
juice of one lime 1 small jalapeno, seeded and stemmed 1 small bunch basil 1 small bunch cilantro, some saved for garnish 1
cup good quality
mayonnaise 1/2 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
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.
Ingredients: 1
cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground bl
mayonnaise (Use a good brand like Best Foods
Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground bl
Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon
juice 1 small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4
cup finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
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
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
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.
Add to a large bowl the artichoke hearts, mozzarella (reserve 1/2
cup for the topping), parmesan cheese (reserve 4 tbsp for the topping),
mayonnaise, cream cheese, lemon
juice, garlic powder and pepper.
2 tablespoons
mayonnaise (I make my own mayo by blending 1 egg, 1 egg yolk, 1 tablespoon lemon
juice, 1 teaspoon Dijon mustard and 1
cup olive oil until smooth and creamy)
14 ounces new potatoes 4 eggs 6 green onions, white and light green parts only, thinly sliced 3 - 4 tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4
cup sour cream 1 heaping tablespoon
mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one more for garnish
Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives, finely chopped
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)
3 bulbs of roasted garlic * 3/4
cup plant - based
mayonnaise 2 1/2 tablespoons lemon
juice Salt and pepper, to taste
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 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.
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
Add the crab, the egg,
mayonnaise, mustard, hot sauce, scallion, parsley, lemon
juice, and 1/4
cup of the bread crumbs to the vegetable mixture.
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
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
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.
Piquant sauce 1/4
cup vegan
mayonnaise (e.g., Vegenaise) 3 tablespoons chopped fresh cilantro 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 clove garlic, peeled and pressed or finely chopped 4 tablespoons freshly squeezed lime
juice, from about 1/2 lime Heat the grill to medium - high.
1 1/4
cup mayonnaise 1/4
cup mustard (Creole, if possible — I used spicy brown mustard) 1 tbsp sweet paprika 1 - 2 tsps cajun or creole seasoning 2 tsps prepared horseradish 1 tsp pickle
juice (or use lemon
juice or vinegar) 1 tsp hot sauce (I used Tabasco) 1 clove garlic, minced and mashed
2 tbsp chopped basil 1 tbsp chopped chives 1 tbsp lemon
juice 1/2
cup mayonnaise (preferably canola - based) Preheat the broiler.
Jalapeno Crema 1 tablespoon minced shallot 1 tablespoon minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2
cup chopped cilantro 1 tablespoon lime
juice 1 tablespoon jalapeno, seeded, finely diced 1
cup mayonnaise
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.
For a creamy, low - fat dressing, mix 1/4
cup low - fat natural yogurt, 1/4
cup reduced - fat
mayonnaise,
juice of 1/2 lemon and 1 teaspoon wholegrain or French mustard.
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)
Ingredients 2/3
cup vegan
mayonnaise 2 garlic cloves, minced 2 tablespoons minced parsley, chives, or dill 1 tablespoon lemon
juice Zest from 1 lemon 1/4 teaspoon sea salt Optional: 2 - 4 tablespoons water to thin
* To make Mexican crema sauce, combine 1/4
cup reduced - fat sour cream, 1/4
cup low - fat
mayonnaise, 2 tablespoons chopped cilantro, 1 teaspoon lime zest, 2 tablespoons lime
juice, 1/8 teaspoon salt and pepper to taste.
Ingredients: 4 large eggs 1/4
cup mayonnaise (preferably Hellmanns) Kosher salt and freshly ground black pepper 1 shallot, skewered on a bamboo stick A few drops of fresh lemon
juice (optional) Finely chopped fresh flat - leaf parsley 1
cup hardwood chips, such as hickory, cherry or apple, for smoking, soaked for one hour
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
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
Buttermilk Dressing 1/2
cup buttermilk 1/4
cup plain yogurt 1/4
cup mayonnaise 1 teaspoon fresh oregano 1 small clove of garlic, chopped 1 teaspoon chopped onion 1 teaspoon lemon
juice salt and pepper to taste
Tartar sauce Ingredients 1
cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon minced onion 2 tablespoons lemon
juice 1 tablespoon Dijon mustard salt and pepper to taste
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)
6 russet potatoes, peeled and cubed 1 1/2
cups water 4 eggs 1/4
cup chopped onion 1
cup mayonnaise 2 tablespoons finely chopped fresh parsley 1 tablespoon dill pickle
juice 1 tablespoon mustard Salt and pepper to taste
1/2
cup mild goat cheese at room temperature 1/2
cup sour cream 1/2
cup mayonnaise 1/2
cup buttermilk 1 clove garlic, pressed 1 tablespoon tarragon or basil, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch slices or green onions, minced 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime or lemon
juice 1 tablespoon olive oil 1 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper
1/2
cup good - quality
mayonnaise (I use Hellman's or Best Foods) 1 tablespoon fresh lemon
juice 1 tablespoon drained and rinsed capers, finely chopped 1 tablespoon Worcestershire sauce 1 tablespoon Dijon - style mustard 1 1/2 teaspoons sweet relish 1 1/2 teaspoons finely minced yellow onion 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/2
cup good - quality
mayonnaise 2 tablespoons lime
juice 2 tablespoons finely minced rehydrated chipotles 1 tablespoon minced garlic 1/4 teaspoon coarse kosher salt
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.
4 small fresh artichokes 1
cup oil - and - vinegar - based barbecue basting sauce or barbecue marinating sauce 1
cup mayonnaise 2 tablespoons chopped fresh cilantro 2 teaspoons minced serrano chiles 1 teaspoon lime
juice