at Mayonnaise or Salad dressing may be used in this recipe if
Blend and refrigerate for at least an hour prior to serving.
Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
t cools.
Add to mayonnaise and stir well to combine
salt, pepper, and 1 cup mayonnaise to the celery and chicken
combine mustards, vinegar, chili sauce, mayonnaise, sour cream (or Greek yogurt
hicken with the Roasted Garlic mayonnaise, celery and green onions.
ll ingredients with just enough mayonnaise to hold together. Better if
ently mix all ingredients except mayonnaise into the well drained tuna
Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
good quality store bought mayonnaise or substitute cream cheese (softened
small bowl combine mayonnaise, lemon juice, hot sauce, and
risp tortilla with the chile mayonnaise. Distribute the warm scallops over
eep warm.
MAKE ARUGULA MAYONNAISE:
Put arugula in a
ac Style:\" If desired, this recipe can be used for larger
arm.
Make the mayonnaise--whirl the mayonnaise, 2 reserved chipotle chiles
egg yolks, melted butter, and mayonnaise (and optional Galangal).
Mix
Spread Goat Cheese and Lemon Mayonnaise on roll. Arrange salmon, lettuce
ith lettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional
Mix cream cheese with mayonnaise.
Stir in pecans, olives, olive liquid and pepper.
It will be a little mushy but will thicken in the refrigerator. The spread will keep for weeks.
It makes a great spread for crackers or finger sandwiches.
(Also, low calorie cream cheese and mayonnaise can be used with good results.)
Place aluminum foil in the bottom of a shallow pan.
Spread about 1 stick of butter in the center area of the foil where the fish will lie.
Place the filleted striper on foil.
Spread about 1 tablespoon of mayonnaise on each fillet (like you would spread it on bread).
Salt and pepper to taste.
Place onion slices on top of the mayonnaise, then put bacon strips across the top.
Put in a 350\u00b0 oven for 1 hour.
Do not cover.