CAYENNE MAYONNAISE DIP
This is a recipe I adopted from the Recipezaar account. KC Cooker tested it out as part of an adoptee swap and had some great suggestions. I've changed the recipe to incorporate her suggestions and I think the end result is a nice improvement.
Provided by Dreamgoddess
Categories < 15 Mins
Yield 2 cups of dip, 4 serving(s)
Number Of Ingredients 4
Steps:
- Blend all of the ingredients together until smooth.
- Cover and chill.
Nutrition Facts : Calories 56.2, Fat 5.7, SaturatedFat 3.3, Cholesterol 14.9, Sodium 23.1, Carbohydrate 1, Fiber 0.1, Sugar 1, Protein 0.6
CLASSY MUSTARD-GARLIC MAYONNAISE DIP
Make and share this Classy Mustard-Garlic Mayonnaise Dip recipe from Food.com.
Provided by Shirl J 831
Categories < 15 Mins
Yield 1 cups of dip, 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend all of the ingredients, together until smooth.
- Cover and chill.
- SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes.
GARLIC MAYONNAISE DIP
Make and share this Garlic Mayonnaise Dip recipe from Food.com.
Provided by Jellyqueen
Categories Vegetable
Yield 2 cups of dip, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly.
- Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise.
- Cover and chill.
- SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato
- Skins, Roast Beef, Turkey
Nutrition Facts : Calories 122.4, Fat 13.5, SaturatedFat 1.9, Sodium 1.4, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 0.2
SPICY MAYONNAISE DIP
Make and share this Spicy Mayonnaise Dip recipe from Food.com.
Provided by yewoinfamilycooking
Categories Very Low Carbs
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place yolks, salt, awaze or berbere, white pepper, and 1 teaspoon lemon juice in mixing small bowl. Whisk with a fork or beat with a wooden spoon forcefully until creamy. Add ½ cup oil, drop by drop beating well all the time. By continuously beating, add 2 teaspoons of lemon juice and 1 tablespoon of boiling water. Add ¼ cup oil and whisk well. Add another ¼ cup of oil drop by drop beating forcefully at all time. Add 1 teaspoon lemon juice and 1 tablespoon boiling water and whip well. Pour the rest of the oil slowly beating at the same time. Add remaining lemon juice and water; Beat until smooth and thick. If it becomes too thick, add one or more tablespoon of boiling water. Keep it in fridge stored in screw-top jar.
Nutrition Facts : Calories 257.8, Fat 28.5, SaturatedFat 4.3, Cholesterol 62.2, Sodium 76.3, Carbohydrate 0.2, Protein 0.9
ROASTED GARLIC MAYONNAISE
This is great with, grilled chicken, fish, or veggies. i ahve also used as a dip for cold seafood and crudites. It will stay good for 1 month tightly covered in the fridge.
Provided by KittyKitty
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place garlic and oil in small baking dish; stir well.
- Bake at 300F for 30 minutes or until garlic is soft and golden.
- Cool to room temperature.
- Place garlic mixture, lemon juice, and Worcestershire sauce in container of blender.Process until smooth.
- Add mayonnaise and remaining ingredients, process until smooth.
Nutrition Facts : Calories 1106.2, Fat 92.5, SaturatedFat 13.3, Cholesterol 61.1, Sodium 1741.8, Carbohydrate 71.9, Fiber 1.7, Sugar 16.5, Protein 5.2
GARLIC MAYONNAISE
This classic dip goes great with tones of stuff and is so much better then shop bought mayonnaise. It is not that difficult to make as long as you keep whisking like there is no tomorrow and you should achieve the perfect consistency.
Provided by teenagechef
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Start by separating the yolks from the whites and placing the yolks in a large bowl. Be sure not to get any white in with the yolks.
- Add the white wine vinegar, the dijon mustard, seasoning and the minced garlic. To mince the garlic use a garlic press or by using a grater. After adding the garlic whisk the mixture until it has become smooth.
- At this point you may consider getting somebody pour the oil into the bowl whilst you are whisking as you do not want your emulsion to split. Start trickling the oil into the egg yolks very slowly and constantly whisking. Don't stop whisking whilst you are pouring the oil into the bowl.
- After you have poured all of the oil into the mixture you should be left with your homemade mayonnaise. You may need to add more salt or pepper depending on what flavour you are looking for. Your mixture should be smooth and look rather similar to normal mayonnaise.
- Finally add in 1 tbsp of water to the mixture and transfer the mayonnaise to an empty jam jar which has been thoroughly washed and dried. The mayonnaise should keep for up to 4 days in your refrigerator.
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