PACKETS OF MAYONNAISE RECIPES

Steps:

• In a small bowl, whisk the vinegar into the cornstarch
• Whisk 2/3 cup of the yogurt into the vinegar mixture
• Pour the yogurt and vinegar mixture into a small saucepan and cook over high heat, whisking constantly, until it comes to a boil
• (The yogurt mixture will thicken very quickly
• ) When it is very thick, scrape it into the bowl of a food processor
• Blend the yogurt mixture for about 1 minute
• Turn off the food processor and scrape down the sides of the bowl
• Continue to blend the yogurt mixture until it is slightly cool and very smooth, about 3 more minutes
• Add the remaining yogurt, mustard, sweetener, and salt to the mixture
• Blend for another minute
• Scrape down the sides of the bowl and blend for 30 more seconds
• Pour the mayonnaise into a plastic container
• Cover tightly and place in the refrigerator until it is cold and firm, about 2 hours
• The mayonnaise can be stored in the refrigerator for up to 1 week

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.