Mayonnaise Yogurt No Oil Food

MAYONNAISE MADE WITH GREEK YOGURT

Steps:

• In a small bowl, whisk the vinegar into the cornstarch
• Whisk 2/3 cup of the yogurt into the vinegar mixture
• Pour the yogurt and vinegar mixture into a small saucepan and cook over high heat, whisking constantly, until it comes to a boil
• (The yogurt mixture will thicken very quickly
• ) When it is very thick, scrape it into the bowl of a food processor
• Blend the yogurt mixture for about 1 minute
• Turn off the food processor and scrape down the sides of the bowl
• Continue to blend the yogurt mixture until it is slightly cool and very smooth, about 3 more minutes
• Add the remaining yogurt, mustard, sweetener, and salt to the mixture
• Blend for another minute
• Scrape down the sides of the bowl and blend for 30 more seconds
• Pour the mayonnaise into a plastic container
• Cover tightly and place in the refrigerator until it is cold and firm, about 2 hours
• The mayonnaise can be stored in the refrigerator for up to 1 week

EGGLESS MAYONNAISE

Steps:

• Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like. Store in the refrigerator.

MAYONNAISE, YOGURT (NO OIL)

Steps:

• Melt the butter in a skillet and stir in the flour.
• Add the milk all at once and stir over medium heat until thick.
• Remove from heat and beat in the egg yolk., lemon juice, mustard and salt.
• Stir in the yogurt and cool.