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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