Posted by sherry on February 18, 2001 at 20:26:15:
In Reply to: home made mayonnaise posted by Mickie Bell on February 18, 2001 at 19:22:49:
: iso of a good tasting recipe for home made mayonnaise. I have tried several and can't find one that isn't heavy tasting. Am looking for one that is comparable to BestFoods/Hellmans but not so high in fat.
TASTY MAYONNAISE
The variations that follow are added to 1 cup of sugar
free mayonnaise.
Horseradish Dressing: Stir in 1/2 cup prepared horse-
radish. Serve with cold meats.
Mustard Mayo: Stir in 5 tablespoons cold or hot Dijon-
style mustard. Serve with shellfish, ham.
Tartar Sauce: Stir in 1/2 cup well drained chopped dill
pickle or sour relish and 1 tablespoon mustard.
Roquefort: Stir in 2 tablespoons crumbled Roquefort
cheese, 1 tablespoon minced chives and a splash of
Worcestershire sauce.
Russian: Add 1/4 cup sugar-free chili sauce and 3
tablespoons finely minced green pepper.
Thousand Island: Add 3 tablespoons sugar-free chili
sauce, 3 tablespoons minced red or green sweet pepper and 2
tablespoons drained sugar-free pickle relish.
Yogurt Fruit Dressing: Combine the sugar-free mayon-
naise with an equal part plain yogurt; add lemon juice or
vanilla extract, if desired. Serve with fruit.
"Whipped Cream" Dressing: Fold 1 cup unsweetened
whipped cream into sugar-free mayonnaise. Serve with fruit.
Parslied Vegetable Sauce: Stir in 1/2 cup hot skim milk
and 2 tablespoons chopped fresh parsley. Serve on hot vegeta-
bles.
Louis Dressing: Stir in 1 cup sugar-free chili sauce
and 1 tablespoon Worcestershire sauce. Serve with shellfish.
Creamy Caesar: Beat the sugar-free mayonnaise with 1/4
cup freshly grated Parmesan cheese and a large pinch of garlic
powder. Serve with romaine salad toasted whole wheat croutons.
Goof-Proof Hollandaise: Thin the sugar-free mayonnaise
with 1/2 cup boiling water vegetables were simmered in. Serve
over hot, drained vegetables.
Bearnaise Sauce: Thin the sugar-free mayonnaise with
1/2 cup hot water or liquid in which fish was poached. Stir in
1/4 teaspoon onion powder, 1/4 teaspoon dried tarragon and 1
teaspoon chopped fresh parsley. Serve with broiled or poached
fish.
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MAYONNAISE (BLENDER)
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1 egg
1/2 tsp. salt
1/2 tsp. dry mustard or 1 tsp.
prepared mustard
1/4 tsp. paprika
1 Tbsp. vinegar and 1 Tbsp.
lemon juice or 2 Tbsp.
vinegar
1 c. salad oil
Put the egg, seasonings, vinegar, lemon juice and 1/4
cup of oil into blender container; cover and process at blend.
Immediately remove feeder cap and pour in the remaining oil in
a steady stream. (If necessary, stop blender, use rubber
spatula to keep mixture around processing blades.) Cover and
continue to process. Yield: about 1 1/4 cups.
Blending trick: If mayonnaise curdles or liquefies,
empty contents from container, blend another egg and one-fourth
cup of liquefied or curdled mayonnaise until mixed. Remove
feeder cap and pour remaining mayonnaise instead of oil into
center of container. Use rubber spatula to thoroughly blend
oil into mixture.