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40
Basic Mayonnaise
For a classical mayonnaise, as thick as butter,
substitute 2 egg yolks for each whole egg.
INGREDIENTS
1
large egg
1
tablespoon fresh lemon juice or wine
vinegar
1
tablespoon mustard, preferably Dijon-style
1-1/4
cups oil*
1-1/3
cupsyield
Use metal blade to process egg, lemon juice or
vinegar, mustard and 1 tablespoon oit in work bowl lor
60 seconds. While machine is running, pour 1/4 cup
ol oil into small pusher. (Do not put in more than this
or it will dribble through too quickly.) When it has
dribbled through hole in bollom of small pusher.
remove small pusher from feed lube and gradually add
remaining oil, while machine continues to run.
Mayonnaise will thicken as oil is added. Taste and
adjust seasoning if necessary.
■You can use one oil or a combination, about 20%
light olive oil lo 80% vegetable oil. tor example.
Low cholesterol variation: Substitute 2 table
spoons of Egg Beaters" lor the egg, omit vinegar,
increase salt and add pepper. Proceed as above.
Herb Mayonnaise: Add 1/4 cup lightly packed fresh
green herbs when you put in the egg. Recommended
herbs are parsley, dill and tarragon, wilh stems
removed.
Tartar Sauce: Triple the amount of lemon juice,
When mayonnaise is finished, add these ingredients: 3
small gherkins, 1/4 small onion, 1 tablespoon capers,
1 lablespoon bottled horseradish and 3 drops Tabasco
sauce. Process until gherkins and onion are chopped
tine, about 10 seconds.
No-Cook Cranberry-Orange Relish
Because this is an uncooked relish, it requires only 1
cup of sugar to sweeten 1 pound of cranberries Most
cooked relishes call for 2 cups.
INGREDIENTS
2
cups Iresh cranberries
1/2
navel orange, unpeeled and quartered
1/2
cud sugar
1-3/4
cupsyield
Use metal blade lo chop cranberries and oranges until
coarsely chopped, about 8 to 10 pulses Add sugar
and process lo mix, about 20 seconds Taste and add
more sugar il desired Refrigerate in airtight conlainer
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