The condiment company Sir Kensington's uses kombu, Japanese seaweed, to add oomph to its vegan mayonnaise, Fabanaise. The good news is that you can easily do this too, because many brands of canned chickpeas, such as Eden Foods, include kombu to aid with digestion. (Photo: Meredith Heuer for The New York Times)
Olive Garden Salad Dressing ½ C. mayonnaise ⅓ C. white vinegar 1 tsp. vegetable oil 2 Tbsp. corn syrup 2 Tbsp. Parmesan cheese 2 Tbsp. Romano cheese ¼ tsp. garlic salt ½ tsp. Italian seasoning ½ tsp. parsley flakes 1 Tbsp. lemon juice
This recipe is meant to be a clone for the Kewpie brand Japanese mayonnaise. As for the oil, the Kewpie brand uses a combination of soybean and canola oils while others tend to use generic vegetable oil. A milder flavored oil is best. Fresh lemon juice provides a brighter flavor than any type of vinegar so it is used here. There is only one important technique in making good mayonnaise and that is to drizzle in the oil slowly to keep the mixture emulsified! I have not made this yet so don't k...
We always have too many potatoes for the pot at Thanksgiving! We just use a little Hellmann's Mayonnaise to turn them into Creamy Parmesan Potatoes, yum! And enter to win a $25 Safeway Giftcard! #bestovers #spon