Provided by Mark Bittman
Categories quick, condiments, dips and spreads
Time 10m
Yield 1 cup
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 0 grams, TransFat 0 grams
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-large-groups #condiments-etc #eggs-dairy #easy #no-cook #beginner-cook #eggs #food-processor-blender #dietary #equipment #small-appliance #number-of-servings #technique
You'll also love