Yogurt mayonnaise is a low calorie, healthy alternative to mayonnaise. Often it's a combination of yogurt and mayonnaise... but you can leave the mayo out if you like. In less than 10 minutes, whip together a delicious dressing, spread or dip.
Makes about 1-1/4 cups (310 ml)
2 Tablespoons (1 serving) = 26 calories
Combine all ingredients, except vegetable oil, in a blender jar. Add oil slowly while blending at moderate speed. Use as a salad dressing.
Yogurt Mayonnaise recipe taken from "Creative Yogurt Cooking" by Ethel Lang Graham.
Makes 1 cup (250 ml)
2 Tablespoons (1 serving) = 45 calories
Combine all the ingredients in a small bowl. Blend thoroughly. Taste and adjust the seasoning. Cover and chill.
Note: More yogurt and less mayonnaise (or vice versa) may be used. Lime juice may be substituted for the lemon juice for some salads.
Garlic: Add 1 small clove garlic, crushed, or to taste. Mix until smooth.
Herb: To Garlic Yogurt Mayonnaise add 2 teaspoons minced chives, 1/2 teaspoon grated onion, 1/4 teaspoon each crushed dried basil, tarragon, dill, paprika and a dash curry powder. Mix well. Serve on salad greens.
Green: Add 2 tablespoons each minced spinach, watercress, parsley and chives and 2 teaspoons each minced fresh tarragon and dill. Mix well. Excellent for fish and salads.
Curry: Add 1 teaspoon curry powder or to taste and 1 small garlic clove, crushed (optional). Mix well. Use for egg, artichoke, potato, rice, pasta, meat or seafood salads.
Egg: Add 2 hard cooked eggs, minced, 1 teaspoon Dijon-style mustard and 1/8 teaspoon Tabasco sauce. Mix gently but thoroughly. Recommended for shellfish, avocado or tomato salads.
Avocado: Add 1 small avocado, peeled, pitted and mashed, 1 minced scallion or crushed garlic to taste (optional), 1 tablespoon fresh strained lemon or lime juice and salt to taste. Mix well. Use on cooked cauliflower.
Yogurt Mayonnaise taken from "the Book of Yogurt" by Sonia Uvezian.
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