Mock Mayonnaise Recipes

MOCK MAYONNAISE

Steps:

• Place the cornstarch in a small saucepan, whisk in the cold water, and set the pan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Boil for 1 to 2 minutes or until the mixture is clear. Remove from the heat and transfer to a small bowl.
• Whisk in the olive oil, vinegar, yogurt, mustard, and horseradish. Store tightly covered in the refrigerator for up to 2 weeks.

MOCK HOLLANDAISE SAUCE

Steps:

• 1. Melt the butter (I use 'I can't believe it's not butter' light) in the microwave
• 2. Whisk in the mayonnaise (I use Hellmann's light) and the lemon juice
• 3. Let sit at room temperature until veggies are cooked, then pour sauce directly onto them. The heat from the veggies heats the sauce.
• 4. This is a great quickie sauce for broccoli, asparagus or quick eggs benedict.

QUICK AND EASY MOCK HOLLANDAISE SAUCE

Steps:

• Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.

EGGS BENEDICT WITH MOCK HOLLANDAISE

Steps:

• Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds.
• Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 300°F. Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add ham rounds and cook just until beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep warm in oven while preparing eggs.
• Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks. Using slotted spoon, transfer eggs to plate.
• Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper.
• Place 1 egg atop ham on each prepared muffin half. Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.

PAM'S MOCK HOLLANDAISE SAUCE

Steps:

• 1. In a small microwaveable bowl, melt the butter and let cool. Mix in mayonnaise (NOT Miracle Whip) and add a squeeze of fresh lemon juice to taste. Whisk together until smooth. If it is too thick, warm slightly or add a tiny bit of hot melted butter and rewhisk. Serve over anything savory. (My option)
• 2. If you like cauliflower or broccoli with lemon and butter, try it with this sauce, topped with some shredded cheddar. It is soooooo yummy. Or use it for any recipe calling for Hollandaise sauce.

MOCK HOLLANDAISE SAUCE

Steps:

• Whisk mayo, sour cream, mustard and lemon juice together over low heat until hot.
• Add milk a little at a time if needed to reach desired consistency.
• Start to finish approx 10 min!

MOCK HOLLANDAISE SAUCE

Steps:

• MIx together in a small saucepan and heat till it bubbles. Use as needed for hollandaise sauce over Eggs Benedict or broccoli.
• For Bearnaise Sauce add tarragon to taste.