Tabasco Mayonnaise Copycat Recipes

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TABASCO MAYONNAISE (COPYCAT)

This is my favorite dip for artichokes and for grilled cheese sandwiches. You can adjust the amount of Tabasco used and even use another brand of hot sauce.

Provided by Penny Stettinius

Categories     Low Protein

Time 2m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 2



Tabasco Mayonnaise (Copycat) image

Steps:

  • Pour the mayonaisse into a small mixing bowl.
  • Whisk in the Tabasco sauce.
  • Taste and adjust until you think it's just right.

Nutrition Facts : Calories 115, Fat 9.8, SaturatedFat 1.4, Cholesterol 7.6, Sodium 231.2, Carbohydrate 7, Sugar 1.9, Protein 0.3

1/2 cup mayonnaise (not MW)
1 tablespoon Tabasco sauce

HELLMANN'S (COPYCAT) MAYONNAISE

Make and share this HELLMANN'S (COPYCAT) MAYONNAISE recipe from Food.com.

Provided by CountryLady

Categories     Very Low Carbs

Time 15m

Yield 1 cup

Number Of Ingredients 9



HELLMANN'S (COPYCAT) MAYONNAISE image

Steps:

  • Whisk the egg yolk by hand for 15 seconds.
  • Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.
  • Stir until salt and sugar are dissolved.
  • Add half of this solution to the egg yolk and whisk for another 15 seconds.
  • Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle.
  • This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
  • Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop.
  • When you have used about half of the oil, your mayonnaise should be very thick.
  • Add the remaining vinegar solution.
  • Whisk.
  • Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
  • Your mayonnaise should be thick and off-white in color.
  • Put the mayonnaise into an old mayonnaise jar and seal it with a lid.
  • Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk.
  • Keep up to 2 weeks in your refrigerator.

Nutrition Facts : Calories 1985.1, Fat 222.1, SaturatedFat 35.6, Cholesterol 166, Sodium 880.4, Carbohydrate 2.3, Sugar 1.7, Protein 2.4

1 egg yolk
2 1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/4 teaspoon granulated sugar, plus
1/8 teaspoon granulated sugar
1/4 teaspoon bottled lemon juice
1 cup soya oil (or canola oil)

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