Barbecue Mayo


Barbecue Mayo
Barbecue Mayo

Barbecue Mayo


2 tbsp barbecue sauce

1 tbsp mayonnaise

1 tsp spicy brown mustard

1 tsp red-hot or sriracha sauce

Mix all ingredients in a small bowl. Allow flavors to blend for 30 minutes before use.

Refrigerate leftovers in a tightly sealed container.


2 servings, 75 calories per serving



Roasted Garlic Aioli


Roasted Garlic Aioli
Roasted Garlic Aioli

Roasted Garlic Aioli


1 head garlic

2 tsp olive oil

½ cup mayonnaise

1 tsp lemon juice

1 tsp Worcestershire sauce

Pinch salt

Pinch pepper

Pinch cayenne pepper


Preheat the oven to 350℉.

Remove outer skins of garlic, leaving only the skin that covers the cloves.

Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set up right on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.

Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.

Remove the bulb from foil, turn upside down and gently squeeze garlic from the skins into a small bowl.

Mix in mayonnaise, lemon juice, Worcestershire sauce, salt, pepper and cayenne pepper.

Cover tightly and store in the refrigerator.

Serving size: 1 tbsp, 105 calories per serving