Sour Cream And Chive Mayonnaise
Creamy and flavorful, this sour cream and chive mayonnaise adds a tangy, herbaceous touch to sandwiches, salads, or seafood dishes. Its smooth texture and vibrant chive flavor make it a versatile condiment perfect for elevating everyday meals with fresh, zesty notes.
Ingredients
Instructions
- Combine the egg, salt, and vinegar in the bowl of a food processor fitted with a steel blade. Pulse just to blend.
- With the processor running, very slowly add the oil until the mixture emulsifies and thickens.
- Add the sour cream and chopped chives to the mixture.
- Pulse again just to blend everything together.
Tips & Substitutions
For a creamier texture, consider using a high-quality mayonnaise as a base instead of just oil. If you don't have chives, fresh dill or parsley can be excellent substitutes. Always add the oil slowly to achieve a stable emulsion. If the mayonnaise separates, a splash of water can help bring it back together. This recipe is a great base for variations; try adding garlic for an extra kick.
Serving Suggestions
This sour cream and chive mayonnaise makes a delightful dip for fresh vegetables or a spread for sandwiches. It pairs beautifully with Quick-Haluski With Cabbage And Low-Fat Cottage Cheese and can also elevate a simple baked potato. Consider serving it with grilled meats or as a topping for fish for an added flavor boost.
Storage & Reheating
Store any leftover sour cream and chive mayonnaise in an airtight container in the refrigerator. It should keep well for about 3-5 days. If the mixture thickens after refrigeration, simply stir in a teaspoon of water or lemon juice to bring it back to your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream And Chive Mayonnaise contains roughly 617 calories, with 8g protein, 80g carbohydrates, and 31g fat. It is an excellent source of vitamin C (55% of the Daily Value), vitamin A (35% of the Daily Value), and calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2004mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil for this mayonnaise?
Yes, you can use oils like avocado or light olive oil for a different flavor profile. However, avoid using strong oils like extra virgin olive oil as they can overpower the other ingredients. Experimenting with different oils can create unique variations of this mayonnaise.
Is it safe to use raw eggs in mayonnaise?
Using raw eggs carries a risk of salmonella, so it's essential to use fresh, high-quality eggs and wash the shells before cracking. Alternatively, you can use pasteurized eggs to minimize the risk. This recipe is meant for immediate consumption; if you're concerned, consider using a store-bought mayonnaise.
How can I make this mayonnaise vegan?
To create a vegan version of this mayonnaise, substitute the egg with aquafaba (the liquid from canned chickpeas) and use a plant-based sour cream. You can also add small amounts of mustard or nutritional yeast for flavor. The emulsification process will be similar, and you'll end up with a delicious vegan alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).