Mayonnaise Trio with FAGE Total: Saffron, Beetroot & Spinach

Less than 15'


1/3 cup soy milk

½ cup + 2 tbsp sunflower oil

2 tbsp lemon juice, freshly squeezed

¼ tsp saffron

1 ½ cup FAGE Total 5%, 2%, or 0%

1 small beetroot, boiled, peeled and cubed

½ cup spinach

½ tsp salt

  1. MAYONNAISE BASE: Combine the soy milk, sunflower oil and lemon juice in a blender and blend for 2–3 minutes to produce a nice, creamy mayonnaise. Split the mayonnaise into three bowls.
  2. SAFFRON MAYONNAISE: In the first bowl, combine ½ cup of FAGE Total and saffron and mix with a spoon.
  3. BEETROOT MAYONNAISE: In the second bowl, combine ½ cup of FAGE Total and cubed beetroot and blend with a hand blender.
  4. SPINACH MAYONNAISE: In the third bowl, add ½ cup of FAGE Total. Wash the spinach, put it undried into a pan and steam under a lid on medium heat. Squeeze spinach well and let cool before adding to the bowl. Blend with a hand blender.
Back to top