Flavored Mayonnaise
rec.food.recipes/Robyn Walton/1995

MUSTARD-MAYONNAISE
2 c. mayonnaise
1/2 c. Dijon mustard
1 lg. shallot, chopped or 2 tbsp. onion, chopped
Approximately 15 grinds fresh pepper
2 tbsp. vinegar

Mix all together. Use this on sandwiches, on the chicken chunks recipe, etc. Makes 2 1/2 cups.

VARIATIONS OF MAYONNAISE

CHILI MAYONNAISE:
1 c. mayonnaise
1/2 c. chili sauce

THOUSAND ISLAND DRESSING:
1 c. mayonnaise
2 c. chopped olives
1 tbsp. chopped pimentos
1 tbsp. chopped green peppers
2 mashed hard-cooked egg yolks
1/2 c. chili sauce

PEANUT MAYONNAISE:
1 c. mayonnaise
3 tbsp. peanut butter
2 tbsp. lemon juice

CREAM MAYONNAISE:
1 c. mayonnaise
1/3 c. whipped cream

HORSERADISH DRESSING:
1 c. mayonnaise
2 tbsp. horseradish
1 tbsp. vinegar

Pick a variation. Mix the ingredients under that variation. Enjoy.

GARLIC MAYONNAISE
Combine 1 cup mayonnaise and 1 clove garlic.

BLUE CHEESE MAYONNAISE
1 (3 oz.) pkg. cream cheese, softened
1/4 c. mayonnaise
2 tbsp. crumbled blue cheese
2 tbsp. apple cider

Mix all of the ingredients until creamy.

GREEN MAYONNAISE
1 c. parsley
1 c. watercress
6 lg. spinach leaves
4 lg. sorrel leaves
3 fresh sprigs tarragon
1 1/4 c. mayonnaise

Remove parsley stems. Blanch parsley, watercress, spinach, tarragon leaves and sorrel for 2 minutes in boiling water. Drain, plunge immediately into ice water. Shake well and pat dry in a clean towel. Mash them well, use blender or mortar and pestle, then put through a strainer or food mill until ground up very fine. Add to the mayonnaise and blend well. Add pepper to taste if necessary.