HOMEMADE MAYONNAISE
1 pasteurized egg
1⁄2 teaspoon (2 ml) salt
1⁄2 teaspoon (2 ml) sugar
1⁄2 teaspoon (2 ml) dry mustard
8drops hot pepper sauce
2tablespoons (25 ml) lemon juice
1cup (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 11⁄2 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
2ripe mangoes, peeled, pitted, and cut into
(2.5 cm) pieces
3tablespoons (45 ml) freshly squeezed orange juice
3tablespoons (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: 11⁄2 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.
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