2120
MAYONNAISE
1 egg
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) dry mustard
1/2 teaspoon (2 mL) sugar
dash cayenne pepper
2 tablespoons (30 mL) white tarragon vinegar
1 cup (250 mL) vegetable oil
Put egg, seasonings, vinegar and 1/4 cup (50 mL) of oil into blender container.
Cover and process at ON. Immediately remove feeder cap and pour in the
remaining oil in a steady stream. (If necessary, stop blender, use rubber spatula
to keep mixture around agitator blades. Cover and continue to process.)
Store covered in the refrigerator up to 1 week.
YIELD: A
PPROXIMATELY 1-1/4 CUPS (300 ML)
VARIATION:
LOW-CHOLESTEROL MAYONNAISE
Use 2 egg whites instead of 1 whole egg. Proceed as above.
FRENCH DRESSING
1 cup (250 mL) vegetable oil
2/3 cup (150 mL) ketchup
1/2 cup (125 mL) cider vinegar
1/2 cup (125 mL) sugar
1/2 small onion, halved
1 tablespoon (15 mL) lemon juice
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) dry mustard
1 teaspoon (5 mL) paprika
1/4 teaspoon (1 mL) garlic powder
dash pepper
Put all ingredients into blender container. Cover and process at ON
until blended.
YIELD: 2-1/2 CUPS (625 ML)
LOW-CALORIE RANCH DRESSING
1 cup (250 mL) buttermilk 2 sprigs fresh parsley
1 cup (250 mL) lowfat cottage cheese 2 peppercorns
1 1-inch (2.5 cm) piece onion 1/2 teaspoon (2 mL) dill weed
1/2 clove garlic 1 packet artificial sweetener
Put all ingredients into blender container. Cover and process at ON until smooth.
Chill for 1 hour before serving. Y
IELD
: 2
CUPS
(500
M
L)
RASPBERRY
VINAIGRETTE
1/4 cup (50 mL) water 1/2 teaspoon (2 mL) sugar
1/4 cup (50 mL) raspberry vinegar 1/4 teaspoon (1 mL) basil
1 clove garlic dash pepper
1/2-inch (1.25 cm) sliced shallot dash salt
2 tablespoons (30 mL) walnuts 1/2 cup (125 mL) safflower oil
1 teaspoon (5 mL) Dijon mustard
Put first four ingredients into blender container. Cover and process at ON until
garlic and shallot are finely chopped. Stop blender and add all remaining
ingredients except oil. Cover and process at ON. With motor running, remove
feeder cap and pour in oil in a steady stream and process until well blended.
YIELD: 1 CUP (250 ML)
ITALIAN DRESSING
1/4 cup (50 mL) white vinegar
1 clove garlic
1 cup (250 mL) vegetable oil
1 tablespoon (15 mL) grated Parmesan cheese
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) sugar
1 teaspoon (5 mL) celery salt
1/4 teaspoon (2 mL) dry mustard
1/2 teaspoon (1 mL) pepper
1-2 sprigs fresh parsley
Put vinegar and garlic clove into blender container. Cover and process at ON until
garlic is finely chopped. Remove feeder cap and pour in all remaining ingredients
except parsley and process until well blended. Stop blender. Add parsley.
Cover and process 2 times at PULSE. YIELD: 1-1/3 CUPS (325 ML)
