14
HOMEMADE MAYONNAISE
1 pasteurized egg
1
⁄2 teaspoon (2 ml) salt
1
⁄2 teaspoon (2 ml)
sugar
1
⁄2 teaspoon (2 ml) dry
mustard
8 drops hot pepper
sauce
2 tablespoons (25 ml)
lemon juice
1 cup (250 ml)
vegetable oil
Place egg, salt, sugar, mustard, pepper sauce, and
1 tablespoon (15 ml) lemon juice in chopper. Process
5 seconds to blend. Through small opening in lid and
with chopper running, slowly pour in half of oil.
Continuing to process, add remaining lemon juice and
remaining oil until mayonnaise is thick and smooth;
process until all oil is incorporated.
Yield: About 1
1
⁄2 cups (375 ml). 24 servings
(1 tablespoon [15 ml] per serving).
Per serving: About 85 cal, 0 g pro, 0 g carb, 9 g fat,
9 mg chol, 54 mg sod.
VARIATION
Chipolte Mayonnaise
Prepare as directed above. Add 1 tablespoon (15 ml)
chipolte chile in adobo sauce and
1
⁄4 teaspoon (1 ml)
adobo sauce to mayonnaise; process to blend.
Per serving: About 84 cal, 0 g pro, 0 g carb, 9 g fat,
9 mg chol, 51 mg sod.
Lemon Dill Mayonnaise
Begin by placing 2 tablespoons (25 ml) lightly packed
fresh dill in chopper; process 4 to 5 seconds to chop.
Add egg,
1
⁄
2 teaspoon (2 ml) grated lemon peel, salt,
sugar, mustard, pepper sauce, and 1 tablespoon
(15 ml) lemon juice. Continue as directed above.
Per serving: About 84 cal, 0 g pro, 0 g carb, 9 g fat,
9 mg chol, 51 mg sod.
MANGO SAUCE
2 ripe mangoes,
peeled, pitted, and
cut into 1-inch
(2.5 cm) pieces
3 tablespoons (45 ml)
freshly squeezed
orange juice
3 tablespoons (45 ml)
powdered sugar
Place all ingredients in chopper. Pulse 2 to 3 times
for 10 seconds each until blended. Serve over ice
cream, fruit, or pound cake.
Yield: 1
1
⁄2 cups (375 ml). 6 servings (
1
⁄4 cup [50 ml]
per serving).
Per serving: About 63 cal, 0 g pro, 16 g carb,
0 g fat, 0 mg chol, 1 mg sod.
