Mayonnaise and variations
1 egg yolk (or use egg substitute equal to 2 large eggs - it takes more of the substitute for some
reason) 2 teaspoons lemon juice, or use vinegar of choice
1/4 teaspoon salt and pepper 1 clove garlic, optional
2/2 cup oil (I use 1/2 olive oil 1/2 canola blend oil)
Here's the basic mayonnaise recipe: In blender place egg yolk and everything but the oil. Start
blender and let it puree everything for about 15 seconds, then very slowly drizzle the oil in. If
you go fast, the mayonnaise will break -so take your time Once that's done, let it blend for a few
seconds and viola! You have mayonnaise!
Variations: Use the basic recipe above and add:
3. small tin of green chilies -rinse well and add 1/2 to the start of the mayonnaise then stir in
the rest at the end if you want some chunks in it). Finish by stirring in 1 Tbsp chopped
cilantro if desired.
4. Blue cheese: add 2-3 oz crumbled blue cheese at the end and pulse until smooth.
5. Dill (excellent on fish): add 1 Tablespoon dried dill to the start and finish with 1T snipped
fresh dill stirred in.
6. Salsa mayonnaise: at the end with blender running, add 2 Tbsp salsa. Turn blender off and stir
in 2 more tablespoons salsa.
7. Extra garlic mayonnaise: increase cloves of garlic to 4.
8. Roasted garlic mayonnaise(excellent on fish or as a dip!): add additional 1/4 tsp pepper and 1
Tbsp red wine vinegar along with 1 head roasted garlic out of the skin. Add parsley at the end
for color.
9. Roasted red pepper mayonnaise(sweet and tasty!): use canned or fresh roasted red bell pepper.
Dice about 1/4 of the pepper very finely along with 2 Tbsp parsley. Roughly chop the remaining
pepper and add it to the mayonnaise at the end and pulse until smooth. Stir in the parsley and
diced pepper.
10. Raspberry mayonnaise (kind of an acquired taste. Use for dipping veggies or mix with a little
cream/water to make a salad dressing): Leave the garlic out of the basic mayonnaise and add 1/4
cup frozen raspberries that have been thawed along with 2 packets artificial sweetener. Once
that's smooth, add the oil as above. You can roughly chop some mint and add it to the finished
product if desired.
11. Basil mayonnaise(excellent tossed w/zucchini 'pasta'😉: To the basic recipe above add 1/4 cup
basil leaves. Puree until smooth then add the oil. Garlic may also be increased if desired.
1030 Calories; 114g Fat (98.0% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber;
213mg Cholesterol; 363mg Sodium
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