KitchenAid Ultimate Guide to Making Mayonnaise with Your Food Processor

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 1-inch

(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.

14