Time 5m Yield 1 cup, 16 serving(s) Number Of Ingredients 8 Steps:
In this exact order, add the egg, vinegar or lemon juice, salt, mustard, honey, pepper and oil to the immersion blender cup. Let the ingredients sit for one minute, as the egg yolk settles to the bottom. Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Add the sour cream. Mix again briefly. Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.
- Wasabi Mayonnaise: Add 1 teaspoon of powdered wasabi (Japanese horseradish) per 1/2 cup of light mayonnaise.
- Mango Mayonnaise: Blend 1/2 cup of light mayonnaise with a cup of mango pieces.
- Garlic Mayonnaise: Stir a teaspoon of crushed or minced garlic and 1/2 teaspoon of dry mustard into a cup of light mayonnaise.
- Tahini Mayonnaise: Whisk 1 tablespoon each of lemon juice and tahini (sesame-seed paste) into 1/2 cup light mayonnaise.
- Chutney Mayonnaise: Blend 1/8 cup of chutney and 1/2 teaspoon each of curry powder and lime juice with 1/2 cup light mayonnaise.
- Sun-Dried Tomato Mayonnaise. Stir 1/8 cup finely chopped sun-dried tomatoes into 1/2 cup light mayonnaise.
- Pesto Mayonnaise: Stir 1 1/2 tablespoons pesto into 1/2 cup light mayonnaise.
- Dijonnaise: Stirring 1 1/2 tablespoons of Dijon mustard into 1/2 cup light mayonnaise.
Number Of Ingredients 3 Steps:
In a small bowl, stir together reduced-fat mayonnaise and minced garlic cloves (a garlic press works best here). Season with coarse salt and ground pepper
Time 20m Yield 40 serving(s) Number Of Ingredients 9 Steps:
put the mayo and the yogurt in a big bowl and whisk together. add any or all the other stuff and whisk again. put it back in the mayo jar and the yogurt container. leave in the fridge for an hour. enjoy. will keep for ages in the back of the fridge.
Time 15m Yield 20 Number Of Ingredients 7 Steps:
Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend, at least 1 hour.
