Green Mayonnaise Sauce Recipes

GREEN MAYONNAISE SAUCE

This is great with chips or crackers to dip in, or even as a nice spread. Posted for Zaar World Tour 05

Provided by Amis227

Categories Sauces

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

Green Mayonnaise Sauce image

Steps:

Place all ingredients, except mayonnaise, in a blender jar and process until smooth.
Stir into mayonnaise and whisk until smooth. Makes 2 1/2 cups.

Nutrition Facts : Calories 5, Fat 0.1, Sodium 28.2, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 0.4

Ingredients

1/2 cup spinach (cooked, drained and finely chopped)
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/2 teaspoon dried tarragon
1/2 teaspoon basil
2 cups low-fat mayonnaise or 2 cups salad dressing

GREEN MAYONNAISE

Categories Condiment/Spread No-Cook Mayonnaise Fall Tarragon Chive Dill Parsley Gourmet

Yield Makes about 1 cup

Number Of Ingredients 9

Green Mayonnaise image

Steps:

Pulse herbs in a blender with lemon juice and 1/2 cup mayonnaise until puréed. Add remaining 1/2 cup mayonnaise, salt, and pepper and blend well.
Transfer to a bowl and chill, covered, at least 2 hours to allow flavors to blend.

Ingredients

2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chervil
2 teaspoons chopped fresh dill
1 tablespoon fresh lemon juice
1 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper

KIELBASA WITH MUSTARD DIP

Provided by Ina Garten

Categories appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

Kielbasa with Mustard Dip image

Steps:

Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

Ingredients

1 1/4 pounds smoked kielbasa (Polish sausage)
Good olive oil
1/2 cup good mayonnaise, such as Hellmann's
2 tablespoons Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon prepared horseradish
Kosher salt and freshly ground black pepper

GREEN ONION TARTAR SAUCE

Here's a traditional sauce worth making from scratch. It makes the meal feel very special, and guests are always impressed. You might never buy the bottled stuff ever again. -Roger Slivon, Genesee Depot, Wisconsin

Provided by Taste of Home

Time 10m

Yield 3/4 cup.

Number Of Ingredients 9

Green Onion Tartar Sauce image

Steps:

In a small bowl, combine all ingredients. Refrigerate until serving.

Nutrition Facts : Calories 74 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

Ingredients

1/2 cup mayonnaise
2 green onions, finely chopped
1 whole dill pickle, finely chopped
2 tablespoons sour cream
1 teaspoon minced fresh parsley
1 teaspoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon dried tarragon
1/8 teaspoon pepper

GREEN MAYONNAISE

Use this fresh, creamy condiment in Soft-Boiled Egg Tartines with Green Mayonnaise.This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 10m

Yield Makes 1/2 cup

Number Of Ingredients 7

Green Mayonnaise image

Steps:

Pulse arugula, herbs, yogurt, mayonnaise, and oil in a food processor until smooth. Pulse in lemon juice to taste; season with salt and pepper.

Ingredients

1/2 cup coarsely chopped arugula
1/2 cup packed mixed fresh parsley, dill, mint, basil, and chives, chopped
1/3 cup reduced-fat plain Greek yogurt
3 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
2 to 3 teaspoons fresh lemon juice (from 1 lemon)
Coarse salt and freshly ground pepper

THE STORE'S GREEN DIP

Bert Greene was one of the owners of the Store in Amagansett, a gourmet shop and catering outfit on the eastern end of Long Island, N.Y., that was in the early 1970s a kind of lodestar of casual-elegant cooking and entertaining - expensive and, to those with the money to spend it, worth it. (He was like a cross between Ina Garten and Anna Pump, of Loaves & Fishes in Sagaponack.) This is his recipe for a tart, abrasive and wildly delicious dip to serve, garnished with watercress, with an enormous quantity of iced, slivered vegetables. (It's also great on fish, sandwiches, or even as a dip for slices of delivery pizza.)

Provided by Sam Sifton

Categories easy, quick, snack, condiments, dips and spreads, finger foods, salads and dressings, vegetables, appetizer, side dish

Time 10m

Yield 2 cups

Number Of Ingredients 8

The Store's Green Dip image

Steps:

Put the anchovies and anchovy oil, parsley, vinegar, chives or shallots, and capers into a blender or food processor and purée until the mixture has nearly liquefied, about 3 minutes, pulsing and scraping down the sides as needed.
Add the mayonnaise and pulse to combine. Season with pepper, then transfer to a small bowl and refrigerate until chilled, about 1 hour.
Serve as a dip with chilled sliced vegetables.

Ingredients

1 (2-ounce) can flat anchovy fillets packed in oil
1/2 cup chopped fresh parsley
2 tablespoons red wine vinegar
2 tablespoons chopped fresh chives or shallots
1 tablespoon drained capers, rinsed
1 1/2 cups mayonnaise
Freshly ground black pepper, to taste
Chilled sliced vegetables, for serving

GREEN-CHILE MAYO

Top Emeril's Pork-and-Chorizo Burgers with this mayo.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry

Number Of Ingredients 5

Green-Chile Mayo image

Steps:

In a food processor, combine mayonnaise, garlic, chile, and lime juice. Blend until smooth. Season with coarse salt and ground pepper.

Ingredients

1 cup mayonnaise
1 garlic clove, minced
1 poblano chile, roasted, peeled, and seeded
1 tablespoon fresh lime juice
Coarse salt and ground pepper

GREEN MAYONNAISE

Provided by Moira Hodgson

Categories easy, condiments

Time 15m

Yield 1 to 1 1/2 cups

Number Of Ingredients 10

Green Mayonnaise image

Steps:

Put the chives, tarragon, parsley, vinegar, egg and garlic into a blender or food processor. Add the mustard and one tablespoon olive oil. Process for 10 seconds, then add the oils in a thin stream very slowly while you process. Keep adding oil until the mayonnaise is thick.
Season and refrigerate.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 19 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 84 milligrams, Sugar 0 grams, TransFat 0 grams

Ingredients

1/2 cup chopped chives
4 sprigs fresh tarragon
1/2 cup chopped parsley
2 teaspoons tarragon or white wine vinegar
1 large egg
1 clove garlic, chopped
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1/2 cup good-quality vegetable oil
Coarse salt and freshly ground pepper to taste

More about "green mayonnaise sauce recipes"

THE 10 GREEN SAUCES THAT WILL MAKE YOU A BETTER COOK

From epicurious.com
Author Anna Stockwell
Published Sep 30, 2017
Estimated Reading Time 8 mins

Argentina: Chimichurri. Sit down at most restaurants in the US and they'll put ketchup on the table. Sit down at most restaurants in Argentina and they'll put a jar of chimichurri on the table.
Morocco: Chermoula. This North African pureed green sauce is traditionally deployed as a marinade for all kinds of seafood, but it can be used for so much more—from marinating chicken or steak or eggplants to drizzling over roasted vegetables.
Italy: Salsa Verde. It may look a lot like chimichurri, but the flavor of Italian salsa verde is surprisingly different, with chopped capers and sometimes anchovy fillets giving this version an irresistible salty-funky tang.
Mexico: Salsa Verde. In Mexico salsa verde means something completely different than it does in Italy, but it still involves a lot of fresh herbs and garlic.
Italy: Pesto. Yes, technically you could call pesto a "salsa verde," since the term just means "green sauce." Pesto's easily the most luscious of the green sauces, since it boasts not only olive oil but cheese (usually Parmesan, sometimes Pecorino) and nuts (often pine nuts, but sometimes with walnuts or other nuts, too).
Thailand: Chile-Herb Dipping Sauce. An entire book could be written about the broad range of Thai chile-herb sauces, but this version is a great place to start.
Yemen: Zhoug. This spicy thick green sauce is Yemenite in origin, but it can be found all over Syria, Israel, and other parts of the Middle East, where it's spooned over shakshuka for breakfast and drizzled into falafel sandwiches the rest of the day.
India: Green Chutney. Cilantro and mint headline together in this earthy Indian green condiment, while ginger and jalapeño give it a a gently burning heat.
Texas: Creamy Jalapeño Sauce. Austin's favorite taco sauce is affectionately known as That Green Sauce, and no, it's not made with avocados or dairy. The secret to the creaminess of this addictive cilantro, jalapeño, lime, and garlic sauce is to use a blender to slowly emulsify vegetable oil into the puree.
California: Green Goddess Dressing. Some people might disagree with me on this one, but I don't think you can go on a world-tour of green sauces without mentioning this California babe of a sauce.

Green Mayonnaise Sauce Recipes

GREEN MAYONNAISE SAUCE

This is great with chips or crackers to dip in, or even as a nice spread. Posted for Zaar World Tour 05

GREEN MAYONNAISE

KIELBASA WITH MUSTARD DIP

GREEN ONION TARTAR SAUCE

Here's a traditional sauce worth making from scratch. It makes the meal feel very special, and guests are always impressed. You might never buy the bottled stuff ever again. -Roger Slivon, Genesee Depot, Wisconsin

GREEN MAYONNAISE

Use this fresh, creamy condiment in Soft-Boiled Egg Tartines with Green Mayonnaise.This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).

THE STORE'S GREEN DIP

GREEN-CHILE MAYO

Top Emeril's Pork-and-Chorizo Burgers with this mayo.

GREEN MAYONNAISE

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