1/2 cup reduced-calorie mayonnaise
1/2 cup nonfat plain yogurt
1/2 tsp crumbled dried oregano
1/4 tsp garlic salt
1/4 tsp ground cumin
2 pinch cayenne pepper
2 pinch black pepper
Directions
Spiced up with the best of the South, this mayonnaise echoes the great
seasoning on the crabs.
1. Prepare 24 hours before using, for flavors to blend. Combine all
ingredients in a small bowl. Refrigerate, covered, until ready to use.
Per tablespoon: 29 calories, 3 grams fat, 3 milligrams cholesterol.
Servings: 1 cup
Cajun Mayonnaise Recipe brought to you by Recipe Ideas
Categories: Cajun; Salad; Sauce
The History of Recipes
Experts have traced the existance of recipes way back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these old recipes were just primitive hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to food historians are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. During Roman times 25BC a roman called Apicius assembled a number of documents describing recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius recounts how the cooks of Roman times made use of a wide range of herbs and spices, including many that are still in use today such as bay, rue and asafoetida. Closer to modern times, there were a couple of interesting books published in the 1300s : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books have no connection with the indian food that is popular today, but rather recipes for the types of meals prepared for the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back many foods and spices from the holy lands, including spices such as parsley, basil and rosemary. These new spices and herbs created an outbreak in recipe manuscripts, many of which still exist in private libraries. During the succeeding few centuries, the upper-class families of the West competed with each other to serve up the most extravagent banquests, and consequentially chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery publications were in great demand, as a result of better eduction, increased leisure time and having more money to spend. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cajun Mayonnaise recipe.
