Mayonnaise Calories Per Tablespoon Recipes

HOMEMADE MAYONNAISE

Steps:

• Put the yolk or egg, mustard, salt, pepper and lemon juice or vinegar in the container of a food processor and turn the machine on. While it's running, add the oil in a slow, steady stream. (Your food processor should have a teeny hole you may never have noticed in the insert -- the "food pusher" -- in the top; if it doesn't, you might want a different food processor.). When an emulsion forms you can add it a little faster. (Again, the little hole makes this unnecessary.) Taste and adjust seasoning if necessary.
• Garlic Mayonnaise (Aioli) - Add 2 or more (as many as 8) cloves of garlic, to taste. Oil should be made up of at least half olive oil.
• Chile Mayonnaise - Add 1 or 2 dried chilis, like ancho, Thai, or chipotle, soaked in warm water until soft, then drained, patted dry, and stemmed and seeded. (Or use 1 canned chipotle and a little of its adobo sauce.)
• Roasted Pepper Mayonnaise - Add 1 roasted red, yellow or orange bell pepper.
• Green Sauce, French-Style - Add 1 sprig tarragon, about 10 sprigs of watercress (thick stems removed), 10 chives and the leaves of 5 parsley stems.
• Cold Mustard Sauce - Use 1 heaping tablespoon Dijon-style or whole grain mustard. Thin with a tablespoon or two of cream or sour cream to desired consistency.