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3 Ways to Use the End of a Mayo Jar

3 Ways to Use the End of a Mayo Jar


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1. Creamy Salad DressingThis multi-purpose dressing, made with 1 tablespoon mayonnaise or less, is a perfect addition to any salad and a delicious dip for crudités or oven fries.

Ingredients1 tablespoon mayonnaise1 sprig parsley1 spring thyme1 clove garlic, minced3 sprigs chive1/3 cup olive oil1/3 champagne vinegar

PreparationAdd all ingredients to a mayo jar, shake it up, and pour.

Ingredients1 tablespoon mayonnaise1 chicken cutlet, grilled and shredded1 tablespoon mustard2 tablespoons raisins4 apple wedges, diced1 celery stick, diced3 baby carrots, diced2 sprigs chive, chopped

PreparationAdd all ingredients, mix, and serve.

3. White BBQ SauceA staple of Northern Alabama, this sauce truly complements all things barbecue. Jazz up your salads, dip salty pretzels or drizzle over pulled pork to experience the magic of this tangy all-purpose sauce. It's time to fire up the grill and get messy.

Ingredients2 tablespoons mayonnaise1 teaspoon white vinegar1/2 teaspoon mustard1 teaspoon horseradish1 garlic clove, minceda pinch of brown sugarsalt and black pepper, to taste

PreparationAdd all ingredients, mix and serve. Feel free to dip, dunk and lather—yum!

Keep Reading:


15 Easy and Clever Uses for Pickle Juice + A Recipe!

Pickle juice? It's a pretty big dill. Never throw out a jar of pickle juice again with this exhaustive list of ways that you can reuse the liquid! You’ll be so amazed by the many uses for this salty solution that you’ll wonder why they don’t sell the pickle juice by itself already. Business idea, anyone?

We’ve all been there – you’ve just used up the last pickles swimming in the jar of pickle juice. Now you're standing in your kitchen holding the jar of juice asking yourself if you should dump it down the drain – but that just feels so wasteful. Don’t dump it! Pickle juice has SO many uses.

*Note: When you click the links in this post, we may receive a commission at no extra cost to you.

We’ve come up with 15 genius ways to use leftover pickle juice in your home. You’ll be so pleased with the many uses for this unsung hero that you’ll be cheering the next time you’ve got an empty jar.


22 Ways To Use Pepper Jelly

Who says you can only enjoy Pepper Jellies during Christmas? You've most likely been served Pepper Jelly during the holiday season at a party on crackers and cream cheese. And everyone loves this combination. There is nothing quite like the spicy kick from the Pepper Jelly mixed with the cheesy salty goodness of crackers and cheese.

But what else can you do with pepper jelly? This is such a versatile product that there are probably hundreds of different ways you can use it, depending on your taste preferences.

We have a lot of great ideas for how to use Pepper Jelly during the rest of the year. I've even included links to recipes below!

Here I have listed 22 ways to use Pepper Jelly - other than the fan favorite crackers and cream cheese. Now the only question you have to ask yourself is what flavor of pepper jelly do you want to use?

  1. Glaze over pork chops while grilling.
  2. Vinaigrette Dressing - Mix 1/2 Cup Olive oil and 2 TBSP Balsamic Vinegar together until mixed well, add in 1/2 Cup Pepper Jelly and mix thoroughly. Season with salt and pepper. Serve over a nice spinach salad or coleslaw. You can use any flavor of jelly.
  3. Ham and Turkey Sandwich - use pepper jelly instead of mustard
  4. Peanut Butter and Pepper Jelly Sandwiches - my kids LOVE this one - especially good with Sweet Red Pepper Jelly .
  5. Cocktail Meatballs - Cook frozen meatballs on low in a crockpot and mix with 1 Jar Pepper Jelly. Heat until meatballs are cooked through. We like to use this with either our Red Hot Pepper Jelly or our Apple Jalapeno Walnut , but works well with any flavor.
  6. Serve on Biscuits or Cornbread either with or without butter!
  7. Use as a dip for Egg Rolls - melt pepper jelly a bit before serving.
  8. Use in Pulled Pork - In crockpot add Pork Butt (3 lbs) and 1 Cup Beef Broth and cook on low for 8-10 hours until you can pull the meat apart - In small saucepan mix together 1 cup of pepper jelly, 1/4 Cup Cider Vinegar, 2 TBSP Brown Sugar, 6 oz Tomato Paste, 1 TBSP Worcestershire Sauce cook until thick about 15 minutes. Mix the pulled pork in with the pepper jelly sauce and serve on buns.
  9. Glaze over Pork Tenderloin - cook in oven and at the very end of cooking, add pepper jelly as a glaze.
  10. Candied Bacon - Line a baking sheet with aluminum foil (to catch any drips) then place a cooling rack on the sheet. Lay bacon flat on the cooling racks and coat with a glaze of pepper jelly. Bake at 325 degrees for 20 minutes (flip at 10 minutes) or until bacon is crisp.
  11. Spicy sandwich spread - mix equal parts mayo and pepper jelly - great with one of our spicier jellies like our Blackberry Habanero Jelly .
  12. Mix with ranch dressing and smother on grilled chicken and cook until warm (and chicken is cooked through).
  13. Serve over ice cream (one of my favorites!)
  14. Bagel, cream cheese and pepper jelly
  15. Make thumbprint cookies with pepper jelly instead of regular jam
  16. Use as a sauce for hot wings
  17. Use as a topping on baked brie
  18. Use as a glaze on baked ham - especially the Red Pepper Jelly
  19. Warm pepper jelly slightly in microwave and then use as a dipping sauce with chicken tenders.
  20. Stirfry veggies and use pepper jelly as the sauce!
  21. Make Jalapeno Poppers! You can use any pepper jelly flavor, these make wonderful appetizers while you are waiting for dinner!
  22. Mix it up and make a dip! You can really use your imagination on this one, mixing pepper jelly with cream cheese is a simple dip, you can even heat it in the oven at 350 degrees for 20 minutes (or until bubbly) and serve it warm with tortilla chips or crackers. Or try our Golden Pecan Bacon Dip - super yummy!

As you can see there are so many ways to use this versatile product, it has become a pantry staple in our house and I hope that it will be in yours as well. This list is by no means conclusive, I would love to hear if you have any other creative uses.

If you are looking for recipes, check out our RECIPE PAGE for some more ideas!


WHY you should make your own mayo

First of all, homemade Mayo taste SO MUCH better than the stuff in the store, at least this recipe does. More importantly, traditional mayo that you buy in the store is made with soybean or canola oil, which is a big NO-NO! Vegetable oils have been glorified as healthy for years now, while saturated fat has been given the boot. This is the furthest thing from the truth! Canola oil has been one of the BIGGEST Marketing Lies. It is being pushed down our throats as healthy and this IS NOT TRUE. Even Whole Foods uses it in all of their prepared foods! :’-( Maybe I should send them my recipe!!


109 Things To Do With Horseradish

I’ll start by saying that I don’t actually have 109 things to do with horseradish, but I’m working on it. It is one of those foods that is so good for us, but with its strong flavour and the fact that if you eat too much at one time your head will feel like it’s imploding, makes it tricky to incorporate into the diet.

Let’s first start with the obvious fact, horseradish root in its whole form will make you giggle when you look at it. This is what it looks like.

Have you heard of the doctrine of signatures? It’s when foods look like the parts of the body they are good for. Walnuts look like brains and their fat is super brain fuel. Tomatoes have four chambers like the heart. And horseradish is a super food to help increase circulation, including to the extremities. There are additional health benefits outlined below.

Health Benefits of Horseradish

  • Beneficial in dissolving mucus in the nose and also helpful in sinus. That killer feeling when you eat too much at once apparently decreases as your mucous levels reduce.
  • Horseradish contains glucosinolates, a compound in the root that is thought to increase human resistance to cancer. It is said also that glucosinates increase the liver’s ability to detoxify and eliminate carcinogens that may cause malignant tumors.
  • Horseradish has exceptionally high vitamin C content. Vitamin C is a potent antioxidant that can repair damaged cells.
  • Horseradish has antibiotic properties that can help cure urinary tract infections and kill bacteria in the throat.
  • Horseradish is often used as a diuretic and can help treat kidney stones and edema.
  • Horseradish stimulates the appetite.
  • Horseradish can help cure toothaches.

Though horseradish sauce can be purchased ready made in most grocery stores, often when you buy it, it is full of white vinegar and sugar and dyes. I colour mine with beets, add a little cider vinegar and call it a day.

As I continue to build my list to 109 (and if you have a great one, post in the comments below and I will add to the list) here are my favourite uses:


6. Buttermilk

After treating yourself to a stack of buttermilk pancakes, you may be wondering what you should do with the leftover buttermilk sitting in your fridge.

Leftover buttermilk will keep for about 14 days in the fridge and is best when used within 3 months after being frozen.

Here are some ways to use up that leftover buttermilk before it goes bad:

  • Use it to make a creamy salad dressing. While a lot of the ingredients I’ve mentioned work well in vinaigrettes, buttermilk makes for a tasty creamy dressing option. Simply whisk it with some lemon juice, olive oil, salt, and a pinch of dried or fresh herbs.
  • Substitute it for some of the Greek yogurt or mayo in your favorite coleslaw recipe.
  • Add a tang to mashed cauliflower or potatoes by using buttermilk instead of regular milk.
  • Use it as a brine for chicken or fish before roasting.
  • Swap out some of the milk in a baked good recipe with buttermilk. In particular, buttermilk works great in biscuits, cornbread, and even banana bread. If you like cakey brownies, you can also use buttermilk in place of water in your favorite recipe.

Avocado Mayo

Ingredients

  • 2/3 cup mashed ripe avocado
  • 2 tsp white or cider vinegar
  • 2 tsp lemon juice
  • 3/4 tsp onion powder
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup water
  • 2 tbsp oil, or additional water for a low-fat mayo

Instructions

Notes

Have you made this recipe?

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Published on December 27, 2019

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Vegan Mayonnaise with Soy Milk and Olive Oil

The difference between this recipe and the one above is mainly about the proportions. The basic ingredients are similar enough, but it's the amount of each that makes a difference in the consistency of the final mayonnaise.

Prep time: 10 minutes

Total time: 10 minutes

Yields: 1 small jar

Ingredients

  • 3/4 cup soy milk
  • 1 1/2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 3/4 cup olive oil
  • Pinch of salt
  • Pinch of pepper

Prep time: 10 minutes

Total time: 10 minutes

Yields: 1 small jar

Ingredients

  • 4 oz soft silken tofu
  • 2 tsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 1 cup vegetable oil
  • Kosher salt

We all have almost-empty bottles and jars of condiments languishing in our fridges, especially those one-offs we buy for specific recipes that we'll likely never use again or maybe items we simply overbought. Don't throw those little bits out, because there are plenty of ways to use them up in other recipes. If you've got leftovers such as hoisin, balsamic vinegar, Sriracha, or mustard to use up, check out these condiment-friendly recipes — perfect for when you're stuck at home as many of us are these days and trying to get creative without blowing the budget.

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Scrambled Eggs Are Forever Changed, Thanks to This Secret Ingredient

There are some pantry staples that arguably get more play than others. You’re likely to reach for those cans of tomatoes and bag of rice long before diving into that mystery bag of beans buried in the back of your cabinet. But there’s one pantry staple that’s ready for its time in the spotlight: mayonnaise.

The Duke's Mayonnaise Cookbook: 75 Recipes Celebrating the Perfect Condiment, $25.20 on Amazon

The Duke’s Mayonnaise Cookbook ,” by Ashley Strickland Freeman , a cookbook author and recipe developer, is here to convince you to put in mayonnaise in just about anything. You’ll soon learn that mayonnaise isn’t simply reserved for tuna salad in fact, you’ll be whisking mayo into the likes of homemade pie crust, miso-glazed salmon, and even chocolate cake (yes, this is totally a thing!). At the end of the day, mayonnaise is simply an emulsification of eggs, oil, acid (like vinegar or lemon), and sometimes mustard: all very simple, versatile ingredients we all use in our everyday cooking anyway.

Duke's Real Mayonnaise, 32 oz. jar, 2 for $12.98 on Amazon

Keep reading for a recipe on making the fluffiest scrambled eggs, courtesy of the great Alton Brown. It all comes down to whisking in a dousing of mayonnaise, which results in incredibly creamy scrambled eggs—you’ll never even guess there’s mayo in there (after all, mayo is, at its core, just more egg yolks). And don’t just stop there: Feel free to get creative with those scrambled eggs, folding in shredded cheese, bacon, vegetables, and herbs. They’ll be so fluffy everyone will be asking for your secret.

And while Duke’s Mayonnaise—a Southern-born mayo—is recommended for these recipes, you can substitute with your favorite as well.

Excerpted from the book THE DUKE’S MAYONNAISE COOKBOOK: 75 Recipes Celebrating the Perfect Condiment. Copyright © 2020 by Ashley Strickland Freeman. Reprinted with permission of Grand Central Publishing. All rights reserved.

Secret Ingredient Scrambled Eggs Recipe

I learned this trick from Alton Brown: Whisk a little mayonnaise into eggs before scrambling them, and they’ll come out super creamy and fluffy. So, I tried it and am a believer. For a heartier dish, scramble the eggs, then fold in your favorite add-ins, such as shredded Cheddar cheese, crumbled bacon, or sautéed vegetables.