15-Minute/Mayonnaise

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<Nam>

Mayonnaise

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<RcpE name= " Mayonnaise " author= " Paulette Mitchell " >

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<![CDATA[

* Exported from MasterCook *

 

Mayonnaise

 

Recipe By :Paulette Mitchell

Serving Size : 0 Preparation Time :0:00

Categories : Basics

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 eggs -- (at room temperature

1/4 cup rice wine vinegar or lemon juice

1 tablespoon honey

1/4 teaspoon white pepper

dash of dry mustard

1 1/2 cups safflower oil -- at room temperature

 

In a blender or food processor, process ingredients except oil until smooth.

Continue processing and add oil very slowly, until

well mixed and thick.

 

Variations: After mayonnaise is done, stir in 3 tablespoons finely chopped

dill, tarragon, parsley, or watercress, or a

combination. Thin with lemon juice or vinegar for a sauce consistency. Tomato

paste or chili powder can also be added for variety.

 

Substitute 3 egg whites for 2 eggs; add a dash of turmeric for color.

 

Description:

" Making your own mayonnaise is easy, cheaper than commercially

prepared varieties, & free of preservatives. Most important, it is

delicious! Do not think of mayonnaise as just a dressing; served warm

& seasoned with herbs & spices, sauce over vegetables. "

Source:

" The 15-Minute Vegetarian Gourmet "

S(Formatted by):

" KES on 11/7/00 "

Copyright:

" 1987 by Paulette Mitchell/Lazear Productions "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 3088 Calories (kcal); 336g Total Fat; (96% calories from fat); 11g

 

NOTES : Advance Preparation: The mayonnaise will keep for 3 weeks in the

refrigerator. IT will separate if frozen.

 

Hint: Fresh steamed asparagus is delicious served with a mayonnaise sauce.

Nutr. Assoc. : 0 0 0 0 0 0

 

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<CatS>

<CatT>

Basics

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<IngR name= " eggs " qty= " 2 " >

<IPrp>

(at room temperature)

</IPrp>

</IngR>

<IngR name= " rice wine vinegar or lemon juice " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " honey " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " white pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " of dry mustard " unit= " dash " ></IngR>

<IngR name= " safflower oil " unit= " cups " qty= " 1 1/2 " >

<IPrp>

at room temperature

</IPrp>

</IngR>

<DirS>

<DirT>

In a blender or food processor, process ingredients except oil until smooth.

Continue processing and add oil very slowly, until

well mixed and thick.

</DirT>

<DirT>

Variations: After mayonnaise is done, stir in 3 tablespoons finely chopped

dill, tarragon, parsley, or watercress, or a

combination. Thin with lemon juice or vinegar for a sauce consistency. Tomato

paste or chili powder can also be added for variety.

</DirT>

<DirT>

Substitute 3 egg whites for 2 eggs; add a dash of turmeric for color.

</DirT>

</DirS>

<Desc>

Making your own mayonnaise is easy, cheaper than commercially prepared

varieties, & amp; free of preservatives. Most important, it

is delicious! Do not think of mayonnaise as just a dressing; served warm & amp;

seasoned with herbs & amp; spices, sauce over

vegetables.

</Desc>

<Srce>

The 15-Minute Vegetarian Gourmet

</Srce>

<AltS label= " Formatted by " source= " KES on 11/7/00 " />

<CpyR>

1987 by Paulette Mitchell/Lazear Productions

</CpyR>

<Yield unit= " cups " qty= " 2.000000 " />

<Note>

Advance Preparation: The mayonnaise will keep for 3 weeks in the refrigerator.

IT will separate if

frozen. & #013; & #010; & #013; & #010;Hint: Fresh steamed asparagus is delicious

served with a mayonnaise sauce.

</Note>

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