How do you make homemade mayonnaise? Is there a way to make it healthier?
In French cuisine, mayonnaise is the mother of all creamy dressings and is always made in the kitchen from scratch.
Most creamy dressings start with a mayonnaise base. This basic recipe uses the tried-and-true homemade mayonnaise technique to blend low-fat ingredients with traditional flavorings. You can transform this Basic Creamy Blender Dressing into a variety of dressings by adding herbs, spices and aromatics.
Basic Creamy Blender Dressing
1/4 cup fat-free egg substitute
1/4 cup Brummel & Brown Spread, made with yogurt OR Fleischmann’s Fat Free Low Calorie Spread
1 teaspoon fresh or frozen lemon juice
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
Pinch ground white pepper (1/32 teaspoon)
1/8 teaspoon onion powder
1/8 teaspoon dried garlic powder
1/8 teaspoon sugar
1/2 cup cultured buttermilk
Place egg substitute in a blender. Cover with lid, leaving access hole open. On the lowest speed, combine Brummel & Brown Spread with egg substitute, by adding spread 1 teaspoon at a time. Allow a short interval (5 seconds) between each teaspoon.
Stop blending. Add lemon juice, vinegar, mustard, white pepper, onion powder, garlic powder and sugar. Blend, on lowest speed, 10-20 seconds. Remove pitcher from blender base. Add buttermilk to egg mixture. Swish pitcher in small circles to mix dressing. Do not blend dressing once the buttermilk is added.
Serve over garden vegetable salad or use instead of mayonnaise for your coleslaw, potato salad or pasta salad recipe.
Serves: Eight
If you leave out the buttermilk, of course you will have a thicker mayonnaise consistency. If you are a mayo purist, add the lemon juice and stop. If you choose to complete the recipe with spices, you’ll create the flavor of a traditional ranch dressing.
