Yo Naise Light Mayonnaise Food
DANIEL BOULUD'S LIGHT MAYONNAISE
Steps:
- Poach the egg in vinegar water for 2 to 3 minutes.
- Place the egg in a blender with the mustard and red wine vinegar and blend with the peanut oil. Add the seasonings at the end.
YO-NAISE (LIGHT MAYONNAISE)
Cut fat and calories!!! Use this as a substitute for mayonnaise in potato salad, tuna salad, pasta salad, dips and dressings! Super simple, just 2 ingredients that you probably already have in the fridge.
Provided by januarybride
Categories < 15 Mins
Time 2m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 2
Steps:
- Mix together ingredients and use in your favorite recipes.
Nutrition Facts : Calories 65.9, Fat 4.9, SaturatedFat 0.7, Cholesterol 4.1, Sodium 116.2, Carbohydrate 4.7, Sugar 2.1, Protein 1
BASIL SCENTED CHICKEN SALAD
This chicken salad sounds fresh as spring with fresh basil, spinach and parsley! Make this with a store bought rotisserie chicken and you have a super fast, no cook meal. Recipe from Southern Living® Our Best Easy Weeknight Favorites.
Provided by januarybride
Categories Chicken
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first five ingredients, stirring well.
- Add chicken and next 4 ingredients, and toss gently.
- Place spinach on individual serving plates; top with chicken mixture. Sprinkle with pine nuts.
Nutrition Facts : Calories 452, Fat 26.8, SaturatedFat 4.8, Cholesterol 115.2, Sodium 514.2, Carbohydrate 14.9, Fiber 2.5, Sugar 3.8, Protein 38.6
BASIC MAYONNAISE
Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes
Provided by Good Food team
Categories Condiment
Number Of Ingredients 4
Steps:
- Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
- Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.
Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium
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