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.
HOMEMADE GARLIC MAYONNAISE
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
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
GARLIC MAYO
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.
GARLIC MAYONNAISE
An easy Garlic Mayonnaise recipe. This recipe was created to accompany Mushroom-Ham Brochettes with Garlic Mayonnaise. Can be prepared in 45 minutes or less.
Categories Condiment/Spread Garlic Low Carb Quick & Easy Mayonnaise Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Whisk mayonnaise, garlic, lemon juice and 1 teaspoon oil in small bowl to blend. Season with salt and pepper.
- (Garlic mayonnaise can be made 6 hours ahead. Cover and chill.)
ROASTED GARLIC MAYONNAISE
I have had this roasted garlic mayonnaise at a local restaurant and loved it. It took me four times to perfect it and get it right but here it is. This is great with a grilled artichoke.
Provided by CCwJR
Categories Side Dish Sauces and Condiments Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
- Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
- Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
- Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 2.5 g, Cholesterol 34.1 mg, Fat 21.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 64 mg, Sugar 0.1 g
COPYCAT TASTEFULLY SIMPLE - GARLIC GARLIC DIP
I have not tried this yet, I found it on wittyliving.com and adapted it to include far less salt. The original called for an entire tablespoon of salt, and I imagined eating play-doh. I hope this is as delecious as the original. Update, I have since tried a few variants of this, with no real success. Each batch seems to come out thick and pasty, instead of creamy, even with a decrease of the dry ingredients. I was actually hoping to delete this recipe, but cannot find that option. Sorry.
Provided by Karin Bee
Categories Low Protein
Time 1h5m
Yield 1 mix, 8 serving(s)
Number Of Ingredients 6
Steps:
- The orginal recipe called for 3 tablespoons, each, of the dry ingredients.
- Mix everything together and chill for one hour before serving.
VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE
Provided by Brenda Louch
Categories Condiment/Spread Food Processor Garlic Pepper Vegetable Appetizer No-Cook Vegetarian Quick & Easy Chill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
- Place dip in center of platter. Arrange vegetables around dip and serve.
CREAMY GARLIC DIP
Creamy Garlic Dip is great with pretzels, chips, crackers and veggies. It tastes best when chilled overnight. Adjust the spices to taste. The recipe may be doubled.
Provided by J
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.
Nutrition Facts : Calories 49 calories, Carbohydrate 0.8 g, Cholesterol 6.1 mg, Fat 5 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.8 g, Sodium 25.5 mg, Sugar 0.1 g
PARMESAN GARLIC DIP
Great all around dip, will melt in your mouth if you can handle garlic. This recipe is so easy, you can double or even triple the ingredients if you need a larger batch.
Provided by LJ S3213
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Crush garlic, mix all ingredients together.
- Place in a pie plate and smooth out flat.
- Bake for 30 minutes or until golden brown.
- Serve with a wheat thin style cracker while still warm.
Nutrition Facts : Calories 114.5, Fat 7.2, SaturatedFat 4.3, Cholesterol 22, Sodium 383, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 9.9
ROASTED GARLIC TOFU SPREAD & DIP (MAYO SUBSTITUTE)
This is a combination of two Recipezaar recipes I love: KittyKitty's Roasted Garlic Mayonnaise (#183875) and Carole Reu's Tofu Mayonnaise (#754). I wanted a non-dairy, lower-fat alternative for the Roasted Garlic Mayo and this is what resulted from modifying and combining the two recipes. To get a creamy mixture and avoid too much liquid, press the tofu (instructions below) and discard the excess liquid before using the tofu. I suggest that, because the desired amount of sweetness seems to vary between people who have sampled it, you mix it without sugar first, try it, and then add in small increments to taste, if desired. I think this makes a good veggie dip, as well as sandwich spread. Though thick for a salad dressing, it's good used that way, too.
Provided by FoodBooksSangria
Categories Soy/Tofu
Time 45m
Yield 16-20 serving(s)
Number Of Ingredients 11
Steps:
- To roast garlic, preheat oven to 350°F Separate garlic cloves, mix with a little olive oil, and seal inside a foil packet. Roast for about 30 minutes, or until garlic feels soft through the foil. Let cool, peel away garlic skins, and discard them.
- Press the tofu for 15 or 20 minutes to expel excess liquid. Place the 1/2 lb. of tofu between dry towels, put on a plate, and add weight (I put a dish or two on top) to the tofu to help press out liquid. Discard the liquid.
- Put all ingredients except salt into a mini-chopper or blender and process until smooth. Add salt to taste.
Nutrition Facts : Calories 43.9, Fat 4, SaturatedFat 0.4, Sodium 10.4, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 1.3
HOMEMADE GARLIC BASIL MAYONNAISE
I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 24
Number Of Ingredients 9
Steps:
- Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
- Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
- Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
- Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.4 g, Cholesterol 17.1 mg, Fat 14 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.3 g, Sodium 78.7 mg
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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GARLIC-MAYONNAISE DIP RECIPE | MYRECIPES
From myrecipes.com
Servings 2
- Combine salt, mustard, paprika, and pepper in a small mixing bowl. Add yolks; beat at medium-high speed of an electric mixer 1 to 2 minutes or until thickened. Add vinegar; beat an additional 30 seconds.
- Add 1/4 cup oil, one drop at a time, to yolk mixture, beating constantly at medium-high speed of an electric mixer. Be sure that oil is thoroughly combined in egg yolk mixture before adding another drop.
- Add 1 1/4 cups oil, 1 tablespoon at a time, being sure oil is thoroughly combined in yolk mixture before adding another tablespoon. Scrape mixing bowl frequently during entire procedure. Add remaining 1/2 cup oil alternately with lemon juice and water, beating constantly.
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