Best 6 Blueberry Mayonnaise Crisp Yes Mayo Recipes

BLUEBERRY CRISP II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
• Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

MAYONNAISE

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

MAYONNAISE BLUEBERRY CRISP

Steps:

• Preheat oven to 375°. In shallow 8 x 8-inch baking dish, arrange blueberries; set aside.
• In medium bowl, combine flour, brown sugar, oats and cinnamon. Stir in Hellmann's® or Best Foods® Real Mayonnaise. Using fingers, gently squeeze dough to form crumbs. Evenly sprinkle crumbs over blueberries.
• Bake 30 minutes or until topping is golden.

BLUEBERRY CRISP (WITH MAYONNAISE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
• Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

BLUEBERRY MAYONNAISE CRISP (YES, MAYO!)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.

BLUEBERRY COLESLAW (INCLUDING BLUEBERRY MAYONNAISE)

Steps:

• Place cabbage, onion, parsley, orange zest, and blueberries in a large bowl.
• Gently toss to mix evenly.
• In a separate small bowl, whisk together blueberry mayonnaise, sour cream, blueberry vinegar, orange juice, sugar, cloves and nutmeg. Season with salt and pepper to taste.
• Pour dressing over cabbage and blueberry mixture and toss gently to coat. Refrigerate for 2 hours before serving. Garnish with orange, if desired.
• Blueberry Mayonnaise:.
• In a food processor fitted with the metal blade, place egg, egg yolk, Dijon mustard, blueberry vinegar, salt and pepper.
• Process for 30 seconds until well combined. Turn on the processor and drizzle the olive oil down the chute in a slow steady stream until incorporated. Don't over-process or the mayonnaise will break down.
• Taste and adjust the seasoning if necessary.
• Store in an airtight glass container in the refrigerator.
• Use as a condiment or salad dressing.