Basil Dill Eggless Mayonnaise

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Basil Dill Mayonnaise on a ham and cheese sandwich with tomato
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Basil Dill Eggless Mayonnaise

Delicious Mayonnaise made without Eggs with Basil, Dill, and Oregano
Prep Time10 minutes
Refrigerate before use1 hour
Total Time1 hour 10 minutes
Course: Dressing
Servings: 8

Equipment

  • 1 Mixer or Hand Stir
  • Measuring spoons All the sizes from 1/8 to 1 tablespoon
  • Measuring cup One Cup Size
  • 1 Small Mixing Bowl

Ingredients

  • 1 1/2 cups Sour Cream After refrigeration for 1 hour, if it is too thick, add 1/4 cup of sour cream and stir
  • 2 ounces Cream Cheese
  • 2 Tbsp Oil
  • 1 1/2 tsp Basil
  • 1/4 tsp Dill
  • 1 tsp Oregano
  • 1/4 tsp Mustard Powder
  • 1 tsp French's Classic Yellow Mustard
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1/4 tsp Black or White Pepper Powder
  • 1/4 tsp Paprika
  • 1 tsp Red Wine Vinegar
  • 1 tsp Cornstarch
  • 1/8 tsp Xanthan Gum This emulsifier is eggless and doesn't change the flavor. A little bit goes a long way. it only takes a little and it works better than anything else I've tried.

Instructions

  • In a small bowl add all the ingredients
  • If using a mixer blend until all ingredients are mixed together. Or if you are hand stiring ,mix until all ingredients are mixed in smoothly.
  • Refrigerate for one hour then it should be ready. The consistency is like a thin mayonnaise at first. Then it will thicken up a little more in the refrigerator. The Basil Dill Mayonnaise Spread will do nicely as a salad dressing, a sandwich spread, or even in potato salad. My husband and I are very pleased with how this turned out!
  • If you don't like Basil, Dill, or Oregano leave that out and you will have your mayonnaise base just like the store only better, no eggs!

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