Five Egg Sauce Variations

A Lighter Mayonnaise

The normal ratio of oil 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’s 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 overbearing in the mayonnaise.

Ingredients

2 egg yolks
1/2 teaspoon Dijon mustard
1.2 teaspoon kosher salt
1 teaspoon red wine vinegar
1 1/4cups vegetable oil or mild olive oil
1/2 cup water

Directions

  1. Place yolks, mustard, salt and vinegar in bowl of a food processor or blender. Process until the yolks are blended and light yellow.
  2. 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.
  3. Add water in a thin stream until incorporated into mayonnaise.

Nutrition Information

Makes 1 cup; Serves 16 (Serving size: 1 tablespoon)

Calories 156; Total fat 17g; Sat. fat 3g; Chol . 23mg; Sodium 61mg; Carb . 0g; Fiber 0g; Sugars 0g; Protein 0g; Potassium 3mg; Phosphorous 8mg


Red Curry Mayonnaise

Try this on a turkey sandwich with fig preserves and Swiss cheese.

Ingredients

1/4 cup Lighter Mayonnaise (recipe above)
1/2 teaspoon jarred red curry paste

Directions

  1. Combine mayonnaise and curry paste. Stir well.
  2. Chill.

Nutrition Information

Serves 4. (Serving size: 1 tablespoon)

Calories 156; Total fat 17g; Sat. fat 3g; Chol . 23mg; Sodium 63mg; Carb . 0g; Fiber 0g; Sugars 0g; Protein 0g; Potassium 5mg; Phosphorous 9mg


Avocado Mayonnaise Spread

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

Ingredients

1/2 avocado
1/2 cup coarsely chopped Italian parsley
1/2 cup coarsely chopped cilantro
2 tablespoons Lighter Mayonnaise (recipe above)
1 tablespoon fresh lemon juice
1 pinch salt

Directions

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

Nutrition Information

Serves 8 (Serving size: 1 tablespoon)

Calories 42; Total fat 5g; Sat. fat 1g; Chol . 6mg; Sodium 18mg; Carb . 0g; Fiber 0g; Sugars 0g; Protein 0g; Potassium 11mg; Phosphorous 3mg


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.

Ingredients

3 egg yolks
1 tablespoon lemon juice
1/4 teaspoon salt
1 stick butter, melted and warm

Directions

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

Nutrition Information

Serves 12. (Serving size: 1 tablespoon)

Calories 82; Total fat 9g; Sat. fat 5g; Chol . 66mg; Sodium 52mg; Carb . 0g; Fiber 0g; Sugars 0g; Protein 1g; Potassium 8mg; Phosphorous 19mg


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 your 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 smoky flavors, add a half teaspoon smoked paprika.

Ingredients

2 roasted bell peppers, fresh or jarred
2 cloves garlic
1/4 teaspoon salt
1/4 cup Lighter Mayonnaise (recipe above)
1/2 teaspoon brown sugar (optional)
1/2 teaspoon smoked paprika (optional)

Directions

  1. Puree peppers, garlic and salt in a food processor until smooth. This will make about ¾ cup pepper puree.*
  2. Combine 4 tablespoons pepper puree with mayonnaise, and brown sugar and paprika, if using.
  3. Stir well. Chill.

Cooking Note

  • Use the remaining pepper puree for soups, sauces or to make more red pepper mayonnaise.

Nutrition Information

Serves 8. (Serving size: 1 tablespoon)

Calories 82; Total fat 9g; Sat. fat 1g; Chol . 12mg; Sodium 55mg; Carb . 1g; Fiber 0g; Sugars 0g; Protein 0g; Potassium 23mg; Phosphorous 7mg

Jill Melton
Jill Melton, MS, RD, is editor and founder of Edible Nashville Magazine.