NYT Cooking: The condiment company Sir Kensington's uses kombu, Japanese seaweed, to add oomph to its vegan mayonnaise, Fabanaise. The good news is that you can easily do this too, because many brands of canned chickpeas, such as Eden Foods, include kombu to aid with digestion.
This recipe is meant to be a clone for the Kewpie brand Japanese mayonnaise. As for the oil, the Kewpie brand uses a combination of soybean and canola oils while others tend to use generic vegetable oil. A milder flavored oil is best. Fresh lemon juice provides a brighter flavor than any type of vinegar so it is used here. There is only one important technique in making good mayonnaise and that is to drizzle in the oil slowly to keep the mixture emulsified! I have not made this yet so don't k...
Creamy Cucumber Salad Recipe 4 large Cucumbers • 1 medium Sweet Onion • 1 cup Mayonnaise • 1/2 cup White Sugar • 1/4 cup White Vinegar • Salt and Pepper to taste • Cover with a lid, shake lightly. • Allow to marinate in the refrigerator for a minimum of 6 hours (overnight works well). • Refrigerate leftovers.
I’ve put greek yogurt in smoothies, I’ve put it in muffins, but today – I’m putting it into potato salad. I’ve always loved potato salad, but I’ve also questioned whether or not there’s a healthier alternative to a salad doused in mayonnaise. GUYS! I did a little research, and the average mayonnaise brand contains 720 calories in a...Read More »
We always have too many potatoes for the pot at Thanksgiving! We just use a little Hellmann's Mayonnaise to turn them into Creamy Parmesan Potatoes, yum! And enter to win a $25 Safeway Giftcard! #bestovers #spon