Cuisinart CSB-80 manual Mayonnaise, Creamy Champagne Vinaigrette

2. Adjust seasoning to taste. Serve with warm tortilla chips.

Nutritional information per serving (2 tablespoons):

Calories 11 (6% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 35mg • calc. 4mg • fiber 0g

Mayonnaise

You will be amazed with how easily you can make homemade mayonnaise. It is best with raw egg yolks, so seek out fresh local eggs.

Makes about 1 cup

¼cup pasteurized liquid egg product (such as EggBeaters®); you can also use raw egg yolks – be sure you use the freshest eggs possible and from a trusted source

1tablespoon fresh lemon juice

½ tablespoon white vinegar

½ tablespoon Dijon-style mustard

½ teaspoon granulated sugar pinch sea or kosher salt pinch ground white pepper

2∕3 cup vegetable oil

1.Put all ingredients, except for the oil, in the mixing cup in order listed. Using the blending shaft, process until mixture begins to thicken. Be sure to keep the metal blade completely submerged while blending.

Gradually add the oil, two tablespoons at a time. Continue processing with a gentle up-and-down motion until thick, about 30 seconds longer.

Nutritional information per serving

(1 tablespoon based on recipe with pasteurized liquid egg product): Calories 83 (96% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g

• chol. 0mg • sod. 27mg • calc. 1mg • fiber 0g

Creamy Champagne Vinaigrette

This delicious vinaigrette will become a favorite after the first taste.

Makes about 1 cup

1 garlic clove

1small shallot, cut into ½-inch pieces

1tablespoon Dijon-style mustard

¼ teaspoon kosher or sea salt pinch freshly ground black pepper

2½ tablespoons champagne vinegar

¾ cup extra virgin olive oil

1.Put all ingredients in the blending cup except for the olive oil. Process to break up the garlic and shallot. Add oil, ¼ cup at a time, and blend until emulsified.

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