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Egg Sauces

by | Jul 24, 2014 | Healthy Living

Lighter Mayonnaise

-The normal ratio of to egg yolks is ¾ to 1 cup oil per egg yolk. Cutting back   on the oil and incorporating water at the end makes a lighter mayo that is still creamy. Omit water and replace it with ¼ cup oil for a traditional full-fat version. Avoid using a strong-flavored olive oil; it will be over bearing in the mayonnaise.


– 2 egg yolks

–  ½ teaspoon Dijon mustard

–  ½ teaspoon kosher salt

–  1 teaspoon red wine vinegar

–  1 ¼ cups vegetable oil or mild olive oil

–  1/3 cup water

-Place yolks, mustard, salt and vinegar in bowl of a food processor or blender. Process until the yolks are blended and light yellow. Add ¼ cup oil a drop at a time until mixture is emulsified and thick. Add remaining oil in a thin stream until mayo is thick and blended. Add water in a thin stream until incorporated into mayonnaise. Makes 1 cup of mayonnaise. Serves 16.

Red Curry Mayonnaise


–       ¼ cup lighter mayonnaise

–       ½ teaspoon jarred red curry paste

-Combine mayonnaise and curry paste. Stir well. Chill. Serves 4.

Avocado Mayonnaise Spread

-Ripe avocado, cilantro and parsley are pureed with mayonnaise for a green sauce perfect for sandwiches


–       ½ avocado

–       1/3 cup coarsely chopped Italian parsley

–       1/3 cup coarsely chopped cilantro

–       2 tablespoons lighter mayonnaise

–       1 tablespoon fresh lemon juice

–       1 pinch of salt

-Place avocado, parsley and cilantro in bowl of food processor. Process until smooth. Add mayonnaise, lemon juice and salt. Process until smooth. Serves 8.


Blender Hollandaise Sauce

-Traditionally, hollandaise sauce is made by beating butter into heated egg yolks. With the food processor, warm melted butter is whirled into the egg yolks, making it substantially easier and virtually foolproof.


–       3 egg yolks

–       1 tablespoon lemon juice

–       ¼ teaspoon salt

–       stick butter, melted and warm

-place egg yolks, lemon juice and salt in a bowl of food processor. Process until combined. With the machine running, add warm butter in a very thin stream until sauce is thick and creamy. Serves 12.

Roasted Red Pepper Mayonnaise

-roasting your own red bell peppers is great, but red peppers from a jar are fine. If you’re inclined to dip you’re fries into mayonnaise, this is a great alternative. The sweetness of the peppers perfectly pairs with salty fries. This is also a good dip for artichoke leaves and as a spread on sandwiches.

–       If you’re a fan of smoked paprika.


–       2 roasted bell peppers, fresh or jarred

–       2 cloves garlic

–       ¼ teaspoon salt

–       ¼ cup lighter mayonnaise

–       ½ teaspoon brown sugar (optional)

–       ½ teaspoon smoked paprika (optional)

-puree peppers, garlic and salt in food processor until smooth. This will make about ¾ cup pepper puree. Combine 4 tablespoons pepper puree with mayonnaise, and brown sugar and paprika, if using. Stir well. Chill. Serves 8.