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Chef John's Empty Mayo Jar Dressing

Chef John's Empty Mayo Jar Dressing

  • Prep

    15 m
  • Ready In

    15 m
Chef John

Chef John

When you're down to that empty jar of mayonnaise, don't scrape and scrape and scrape or just toss it out and open a new one. There's a better way: just use the jar to make a dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Place garlic, parsley, thyme, chives, white wine vinegar, olive oil, salt, black pepper, cayenne pepper, and herbes de Provence into a nearly empty mayonnaise jar containing at least 1 tablespoon of mayonnaise.
  2. Cover mayonnaise jar with lid and shake vigorously until mayonnaise combines with dressing ingredients to make a creamy dressing, about 2 minutes. Pour into a serving dish.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Doemama
40

Doemama

8/31/2013

Immediately after watching Chef John prepare a dressing with a mayo jar I got mine out of the fridge. I did read the suggested ingredient list, but all I needed to hear was that I could use any dressing; I was able to increase the amount of the half jar of homemade dressing that we love that was in the fridge. Just poured it into the mayo jar, shook it, and poured it back as a creamy version. Frugality at its finest!

KARLOLINA
27

KARLOLINA

11/8/2013

I learned to do this years ago from my parents who were in the depression. I still do it and now I have tried your ingredients and everything worked out perfect. Thanks for giving me a change in pace. 5 STARS 4 U. p.s. I never throw pickle juice away. Also helps to make a great dressing.

susiekew
14

susiekew

11/30/2013

This was good, and a great use of that last little bit of mayo. I used half the fat mayo, because that's what we always have, and increased the herbs by doubling them. Other than that, I stuck to the recipe. This dressing may be a little tangy for some people, but it was a good ratio of acid to fat for us. Served with a simple salad of Boston lettuce, endive, radicchio, and baby cucumbers. Will definitely make this, or a variation of it, when my mayo jar is next empty. Thanks!

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