Try this Syr I Chesnok Pod Mayonem recipe, or contribute your own.
- Carbohydrate 11.30835 g
- Cholesterol 9.555 mg
- Fat 12.35685 g
- Fiber 0.529499995708466 g
- Protein 0.83025 g
- Saturated Fat 1.821645 g
- Serving Size 1 1 Cup (158g)
- Sodium 262.7625 mg
- Sugar 10.7788500042915 g
- Trans Fat 0.563474999999999 g
- Calories 154 calories
Step-by-step
- Mix the cheese, garlic, and mayonaise together in a bowl.
- Stir in the chives & salt.
- Blend this mixture well.
- Refrigerate and whenservi9ng allow to approach room temp.
- Excellent spread!
Allowing the mixture to approach room temperature before serving is the critical phase that determines the final texture of this spread. Cold fats mask aromatics, so chilling the bowl forces the minced garlic to mellow while the muenster solidifies. Pull the bowl from the refrigerator thirty minutes before serving to let the emulsion relax and the flavors open fully.
Texture and Ingredient Variations
Grate the muenster on the small holes of a box grater rather than the coarse side. Finer shreds create a cohesive, spreadable matrix instead of a disjointed, chunky mass. Mayonnaise provides the fat base, but plain Greek yogurt can substitute at a one-to-one ratio if a tarter profile is desired. Yogurt introduces more water content, which alters the final viscosity, so reduce the salt slightly to compensate for the sharper dairy flavor.
- If the spread weeps liquid after chilling, drain excess moisture through a fine mesh strainer before serving.
- Store leftovers in an airtight container for up to three days to prevent garlic oxidation.
- Stir vigorously with a silicone spatula if the emulsion separates during the resting period.
