Low Fat Garlic Mayonnaise Food

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LOW-FAT GARLIC MAYONNAISE



Low-Fat Garlic Mayonnaise image

You can use store-bought mayo, but you may want to consider making your own.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 3

3/4 cup reduced-fat mayonnaise
1 to 2 minced garlic cloves
coarse salt and ground pepper

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

HOMEMADE GARLIC MAYONNAISE



Homemade Garlic Mayonnaise image

This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.

Provided by Rudy Torrijos III

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 egg, room temperature
1 clove garlic, peeled
1 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup olive oil

Steps:

  • Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g

ROASTED GARLIC MASHED POTATOES LOWER HEALTHIER FAT



Roasted Garlic Mashed Potatoes Lower Healthier Fat image

Comfort food can be healthy!!! this is Low in trans fats. Nutritional facts for the mayo dressing is here http://www.smartbalance.com/MayonnaiseFamily.aspx. Do make the whole recipe even if you don't have 20 to serve. You can top a Shepherd's Pie, add it to soup for a gluten free thickener, croquettes, add to a bread dough recipe, stuff them in a meatloaf, pan fry them for breakfast....... Some ideas here book #246177

Provided by Rita1652

Categories     Potato

Time 35m

Yield 20 serving(s)

Number Of Ingredients 7

1 bulb roasted garlic
5 lbs russets potatoes, peeled and cut into 8
1/4 cup olive oil
1 cup low-fat milk
1 cup smart balance light mayonnaise
pepper, fresh cracked
salt, fresh cracked is best

Steps:

  • Add potatoes to water and bring to a boil add salt to taste and boil for about 20 minutes till tender.
  • Drain potatoes into a strainer.
  • Return pot to low heat, adding milk, and oil just to warm.
  • Meanwhile rice the roasted garlic first then the potatoes into a large bowl.
  • Top with fresh cracked black pepper, fresh cracked salt, milk, mayo and oil. Stir to blend all ingredients together till creamy and tasty! Go ahead taste it! Go ahead have an other taste. If wanted add additional salt and pepper.

LOW FAT MAYONNAISE



Low Fat Mayonnaise image

Lesley gave me this recipe when I was trying to live with the low fat diets. I didnt last with the diet, but I still make this dressing. You can do ANYTHING with it, and lets face it, low cal dressing tastes YUK usually.

Provided by mummamills

Categories     Spreads

Time 20m

Yield 40 serving(s)

Number Of Ingredients 9

2 cups low-fat mayonnaise
2 cups low-fat plain yogurt
garlic
dried onion
mixed herbs
chili sauce
pepper
dried chives or fresh chives
steak seasoning

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.

IMMERSION BLENDER LOW FAT HOMEMADE MAYONNAISE (W/ VARIATIATIONS)



Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations) image

Make and share this Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations) recipe from Food.com.

Provided by Cake Baker

Categories     Sauces

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 8

1 large egg (use a higher omega-3 brand, if available)
1 tablespoon champagne vinegar or 1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/4 teaspoon honey (granulated sugar can be substituted)
1/4 teaspoon white pepper (black pepper can be substituted)
1/2 cup canola oil (or olive oil)
6 tablespoons nonfat sour cream (light sour cream can be substituted)

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.

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