Mayonnaises

Makes about 1 cup

Sue Byrom

ingredients

Mayonnaise

1 large egg yolk, at room temperature 30 minutes
1/2 teaspoon Dijon mustard
3/4 cup olive or vegetable oil (or a combination), divided
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon white pepper

Chipotle mayonnaise

Chipotle Mayonnaise
1 cup mayonnaise
2 garlic cloves, finely chopped
1 T. olive oil
2 T. lime juice
1/2 t. kosher salt
3 chipotle peppers in adobo, roughly chopped

Blender mayonnaise

1 egg
2 T. vinegar
3/4 T. salt
1/4 T. dry mustard
1/4 T. paprika
1/8 T. ground white pepper
1 cup olive oil

Green GLORY DRESSING

1 T. lemon juice
1 T. tarragon vinegar
1 cup Blender Mayonnaise
1/2 clove garlic
3 green onions with tops cut into 1 inch pieces
4 sprigs parsley
1/2 t. salt
Dash of pepper
1/2 cup sour cream

directions

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.

Chipotle mayonnaise: In a food processor or blender, blend the mayonnaise, garlic, oil, lime juice, salt and chipotle peppers. You will have more chipotle mayonnaise than is called for in the recipe. Keep in the refrigerator until ready to use.

1
Blender mayonnaise: All ingredients should be at room temperature. Put egg, 1 T. vinegar, salt, mustard, paprika and pepper in the blender. Cover and run on low. While running, slowly pour in 1/2 cup olive oil. When more power is required, run on high. If necessary, stop blender and push ingredients to center. Add remaining vinegar and slowly pour in rest of oil while blender is on high. Makes about 1 cup.
2
For variations, add 2 sprigs of parsley with stems removed. Put in after oil is incorporated and run until parsley is minced. Or, add lemon juice instead of vinegar and a small piece of lemon rind. This is nice for fruits or seafood. A third variation is to add 1/2 clove of garlic.

Green glory dressing: Put all ingredients except sour cream in blender container. Cover and run on or high until onions and parsley are finely chopped. Add sour cream, cover and run on high just until ingredients are combined.

Source: Sue Byrom