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Mayonnaise, Eggless Garlic (M/P, KLP, TNT)
Source: Eating Well Magazine: November/December 1990
Yield:1 to 1-1/2 cups

1/2 cup Garlic Puree (click here for recipe)
1/2 to 1 cup olive oil or olive and vegetable oils
Kosher salt to taste
Fresh ground pepper to taste
Fresh lemon juice (optional)
Dijon mustard (optional)

Place garlic puree in blender or food processor. With the motor running, gradually add oil in a thin stream. When the mixture is fully combined, add salt and pepper. If you plan to use the sauce on its own, add lemon juice and mustard, but leave them out if you will use the sauce as an ingredient in other sauces.

Store, tightly covered, in the refrigerator for up to 1 week.

Poster's Notes:
The "mayo" is eggless and is lower in fat and calories (65 calories vs. a tbsp. of Hellman's which is 100 calories).

Posted by Charlie Knox

Nutritional Info Per Serving: 65Calories, 0g Protein, 7g Fat, 1g Carbohydrate; 1mg Sodium; 0mg Cholesterol