Cilantro Mustard Mayo Dip Or Sauce Food

CILANTRO DIP

Steps:

• Roughly chop peppers and green onions. Place into large food processor.
• Add cilantro to food processor and pulse a few times.
• Add remaining ingredients to food processor and pulse until blended.
• Refrigerate until ready to use as a dip, dressing, or marinade.

CREAMY CILANTRO DIPPING SAUCE

Steps:

• Place all ingredients into food processor or blender. Blend until smooth.
• Taste and adjust seasonings.
• Place in container, cover and chill for 1 hour.

CILANTRO LIME MAYO

Steps:

• Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste.

MUSTARD-MAYO DIP

Steps:

• Serve immediately or refrigerate in a covered container for later.

LICK-THE-SPOON CILANTRO JALAPENO AIOLI

Steps:

• Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.

CILANTRO GARLIC SAUCE

Steps:

• Blend all ingredients except cilantro with an immersion blender (or upright blender) until smooth.
• Add cilantro and continue blending until smooth again.
• Refrigerate overnight to allow flavors to meld, and ENJOY!

ARTICHOKE DIPPING SAUCE

Steps:

• In a small bowl, mix together the mayo, yogurt, lemon juice, mustard, and garlic. Season with freshly ground black pepper and sprinkle chives on top.
• Serve with steamed or roasted artichokes. See the blog post above for additional serving suggestions.

CILANTRO MAYONNAISE - SOUTH BEACH DIET

Steps:

• Put all ingredients in a blender.
• Blend until smooth.
• Store in the refrigerator.

CILANTRO GARLIC SAUCE

Steps:

• Add all ingredients to food processor. Mix until smooth. Serve and enjoy!
• You can use this sauce for tacos, wings, grain bowls, stuffed baked potatoes, burritos, fajitas, tostones, broiled salmon, pulled pork, yuca fries, chips (or sweet potato fries!), veggie platters and more!

CILANTRO-LIME MAYONNAISE

Steps:

• Blend first 5 ingredients in food processor until cilantro is chopped.
• Add mayonnaise and process just to blend.
• Season with salt and pepper and refrigerate until ready to use.

CILANTRO YOGURT SAUCE

Steps:

• Place all ingredients in the bowl of a food processor. Blend until sauce is relatively smooth, about 30 seconds. Scrape down the sides of the food processor bowl and pulse again to form a smooth sauce.
• Taste and add seasonings (salt, pepper, lemon juice) as necessary. Serve immediately or store in an airtight container in the fridge for up to 5 days.

5 EASY MUSTARD SAUCES, DIPS, AND MARINADES

Steps:

• Smoky Mustard Dipping Sauce - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. To make the grilled vegetables that are shown, slice 1 or 2 medium/large zucchini, 1 extra-large yellow summer squash, and 1 extra-large red bell pepper into bite-sized pieces or strips, toss them with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Grill the vegetables over medium-high heat for about 7 minutes, or until as done as desired; flip intermittently to ensure even cooking and serve with Smoky Mustard Dipping Sauce.
• Comeback Sauce - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note - I used 1 1/2 tablespoons and this has a very good kick; start slowly with the chili sauce if you're sensitive to heat and spices.
• Herbed Mustard Vinaigrette - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments.
• Spicy Garlic Mustard Marinade - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note - if you are sensitive to heat and spices, you may wish to initially halve the amounts of chili garlic sauce and sriracha, taste, and work up from there if desired. To make the grilled chicken that is shown, add 1 to 1.25 pounds boneless skinless chicken breast tenders to a large ziptop plastic bag, add the Spicy Garlic Mustard Marinade, 2 tablespoons olive oil, seal the bag, squish contents around to distribute the marinade evenly, and place bag in the refrigerator to marinate for at least 30 minutes, or up to 24 hours. Grill the chicken over medium-high heat for about 7 minutes, or until done; flip intermittently to ensure even cooking and serve with additional Spicy Garlic Mustard if desired.
• Sweet and Sour Mustard Dressing- Combine all ingredients in a small bowl whisk to combine (or add to a small mason jar with a lid, seal, and shake vigorously), taste, and make any necessary flavor adjustments.

CREAMY CILANTRO LIME MAYO SAUCE

Steps:

• If you're making your own mayonnaise, make it first. Use this recipe for a perfect mayo every time.
• Grab a big handful of cilantro and chop it finely. You can leave the stems in if you'd like. They just give a bunch of flavor!
• Mix the mayonnaise, cilantro, and lime juice in a ramekin.
• Add a dash of cayenne (optional). Add more if you want more spice.

CILANTRO LIME MAYO

Steps:

• Place all ingredients into a blender. Blend until well combined and fairly smooth.

CILANTRO GARLIC SAUCE - POLLO TROPICAL COPCYAT

Steps:

• Add all ingredients to a food processor, and pulse until the sauce is combined. Stop pulsing while there are still visible bits of cilantro (this sauce tastes better this way than it does fully blended).

CILANTRO-LIME MAYONNAISE

Steps:

• Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

CILANTRO-MUSTARD MAYO (DIP OR SAUCE)

Steps:

• Mix all ingredients together.
• Cover and refrigerate for 1 hour up to 3 days.