MUSTARD MAYONNAISE
Mustard Mayonnaise - a simple dipping sauce that is so versatile!! Clean and simple recipe for mustard mayonnaise.
Provided by Erin Jensen
Categories Sauce
Time 3m
Number Of Ingredients 2
Steps:
- Add mayo to small mixing bowl.
- Add 1 Tablespoon of yellow mustard, mix thoroughly to fully combine and then taste.
- Add additional yellow mustard, as desired.
MUSTARD MAYONNAISE SAUCE
A creamy mayonnaise with a kick. This is great served on steak sandwiches. We also like to serve it alongside crab cakes. Can be stored for 4 days in fridge.
Provided by sanzoe
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 14
Number Of Ingredients 4
Steps:
- Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 1.5 g, Cholesterol 9 mg, Fat 18.7 g, Protein 0.2 g, SaturatedFat 2.8 g, Sodium 218.9 mg, Sugar 0.3 g
HOT ANTIPASTO SUBS
Hot or cold, these loaded sandwiches are always a family hit. They blend all the robust flavors of antipasto into an easy-to-eat bun. -Sharlene Lander, Lake Placid, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Mix mustard, mayonnaise and oregano; spread on buns., Layer remaining ingredients on bun bottoms; close sandwiches and wrap in foil. Bake on a baking sheet until heated through, 12-15 minutes.
Nutrition Facts : Calories 623 calories, Fat 39g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 1861mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
MUSTARD MAYO
Steps:
- Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.
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
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
MAYO-MUSTARD MIX (PORT OF SUBS COPYCAT)
A simple mix that a local sub shop uses. It's nice to always get just the right amount of mustard (unlike that "other" sub shop that always puts way too much mustard on, regardless of how light I ask for it;)
Provided by Kzim4
Categories Low Protein
Time 5m
Yield 64 tablespons
Number Of Ingredients 2
Steps:
- Mix together well.
- Place in plastic container.
- Store in fridge.
Nutrition Facts : Calories 45.5, Fat 3.8, SaturatedFat 0.6, Cholesterol 2.9, Sodium 122.1, Carbohydrate 2.9, Fiber 0.1, Sugar 0.8, Protein 0.2
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