4 large eggs 3 tablespoons
Olive Oil Mayonnaise 2 Pickled Peppers, thinly Sliced Perfect Saute Seasoning or salt and freshly ground white or black pepper
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
Ingredients:
Olive oil mayonnaise, sriracha, coconut flour wrap, baby spinach, mushrooms, canned wild salmon, rice vinegar, honey, salt, cucumber
Ingredients: Fresh jumbo crabmeat, yellow bell pepper, red bell pepper, avocado oil mayonnaise (or
olive oil mayonnaise), scallion, celery, ground coriander, cayenne pepper, arrowroot, egg whites, grapeseed oil, spinach - arugula blend, fresh lemon juice
Ingredients:
Olive oil mayonnaise, sriracha, coconut - flour wrap, baby spinach, sautéed mushrooms, flaked canned wild salmon, quick pickles (unseasoned rice vinegar, honey, salt, cucumbers)
Ingredients: Hard - boiled eggs, buttermilk - herb dressing (buttermilk,
olive oil mayonnaise, lemon juice, chives, flat - leaf parsley, honey),
olive oil mayonnaise, kosher salt, black pepper, celery, fennel, chives, baby arugula, sprouted grain - bread
Next, mix together the dressing, which includes buttermilk,
olive oil mayonnaise, lemon juice, chives, parsley, honey, salt and pepper.
I used
olive oil mayonnaise and fat free Greek yogurt to cut a few calories and fat grams.
Garlic Parmesan Black Pepper Mayonnaise 1/3 cup prepared mayonnaise (I prefer
olive oil mayonnaise) 1 clove garlic, grated 1 tablespoon freshly grated Parmesan cheese 1/4 teaspoon ground black pepper
* 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
I mixed
olive oil mayonnaise with adobo sauce which was extremely tasty on this burger.
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
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
Delicious and easy
olive oil mayonnaise recipe that is made with aquafaba, the brine from canned chickpeas, so it is vegan.
In a small bowl, combine
the olive oil mayonnaise, milk, tri-colored pepper, 1/2 teaspoon sea salt, whole grain Dijon mustard, and cayenne pepper along with the chopped herbs, celery and shallot.
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.
TRANSFER to serving platter and spread each ear with 1 tsp
olive oil mayonnaise.
4 ears shucked corn on the cob 4 tsp
olive oil mayonnaise, divided Chili powder Cotija cheese or crumbled feta, shredded Cilantro, chopped Lime wedges
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
Not exact matches
When clicking on Hellmann's
mayonnaise dressing with
olive oil, consumers can see the country of origin and geographical source of its ingredients.
I piled my Hillshire Farm ® Thin Sliced Honey Ham on to the Pepperidge Farm ® bread with some sliced Gouda cheese, then instead of brushing my bread with
olive oil or melted butter, I spread some Hellman's ® Real
Mayonnaise on it to make it crispy and brown.
With the mixer still on low, add the
olive oil slowly as though making
mayonnaise, until combined.
2 tbsp white wine vinegar 1 large clove garlic, crushed pinch each salt and pepper 1 tbsp
olive oil 2 tbsp
mayonnaise
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.
1/4 cup rice vinegar 1/4 cup
olive oil 3 tablespoons
mayonnaise 2 tablespoons light soy sauce 2 tablespoons finely chopped fresh ginger 1 teaspoon minced garlic 2 drops Asian sesame
oil
Combine the
mayonnaise, lemon juice, garlic, horseradish, cayenne, and
olive oil in a small bowl.
I'm not too fond of
mayonnaise by itself, even my tasty homemade mayo, and
olive oil along is a tad bitter.
I've taken to using Duke's
Mayonnaise Light with
Olive Oil and it's still fantastic.
I use the refined organic cold pressed coconut for making
mayonnaise (do not want the coconut flavor in my mayo)-- I also use a wonderful California
Olive Oil from Chaffin Family Vineyards.
Recipe by Check full recipe at Ingredients: chives, egg, egg white, egg yolk, margarine,
mayonnaise, potato, salt, tofu, turmeric,
olive oil, dried,
oil, water, sprinkle,...
Healthy Tuna Salad If you find traditional tuna salad gag - inducing with its gobs of
mayonnaise and unidentifiable ingredients, try this paleo version with tuna, apple, dill pickle, medjool dates, avocado, bell pepper, cucumber, and a light dressing from spicy brown mustard,
olive oil, and spices.
To get the creamy texture without the
mayonnaise used in traditional potato salad, I combined Marcona almonds, honey,
olive oil, and apple cider vinegar in the food processor and processed them with spices until creamy.
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)
It can be used in much the same way as you would use extra virgin
olive oil — in salad dressings, on vegetables, pasta, makes a beautiful
mayonnaise, as a dipping sauce, with a vinaigrett or as a superior replacement for flax seed
oil.
- 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
Ideas include peanut butter and jam; tinned mackerel in tomato sauce; good old baked beans; tuna mixed with quality
mayonnaise and chopped spring onions or gherkin; grilled or sautéed mushrooms with some herbs; hummous and chopped tomatoes; 1/2 an avocado mashed with some
olive oil and lemon juice; cooked prawns, chopped or blended with some sweet chilli sauce and good quality
mayonnaise or low - fat soft cheese.
Pantry Items: eggs milk butter
olive oil grapeseed
oil chicken broth miso paste chili
oil dashi soy sauce cranberries panko
mayonnaise salt and pepper Herbes de Provence
Place yolks in a medium - sized bowl, along with the tablespoon mustard, tablespoon
mayonnaise, teaspoon vinegar, and 2 tablespoons
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 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
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)
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
Ingredients 2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10 button mushrooms 1 red bell pepper 2 - 3 tbsp butter or
olive oil spread salt and pepper to taste
Mayonnaise Sliced cheese, I like provolone, swiss or white american Hoagy Rolls
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
Whisk together
mayonnaise,
olive oil, vinegar, cream, sugar, and Italian seasoning.
In the meantime, add the
mayonnaise,
olive oil, mustard, paprika, and black pepper to a small bowl.
2 - 12 oz package of firm tofu, drained vegetable
oil — for grilling the tofu and the bacon 8 slices of bread vegan
mayonnaise 4 slices tempeh bacon 4 large lettuce leaves 2 tomatoes sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed
olives — for garnishing the sandwich picks 16 cherry tomatoes
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or
mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin
olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
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