How to make it

  • Put egg yolks, egg, lemon juice, mustard, salt and pepper in the blender and pulse for 10 seconds or until creamy.
  • With the blender running drizzle the oil slowly for emulsion to begin. Stop periodically to be sure oil is being absorbed. If too thick blend in more lemon juice.
  • CURRY MAYONNAISE: Prepare the mayo recipe then blend 1-2 tsp of curry powder.
  • CHIPOTLE MAYONNAISE: To the finished mayo stir in roughly chopped pepper and 1 tsp of adobo sauce.
  • REMOULADE DRESSING: prepare mayo then mix 1 tbls minced capers and gherkins, 2 tsp of anchovy paste and Dijon mustard, 1 tsp minced parsley and chervil. Serve cold.
  • SAUCE NICOISE: Prepare Mayo and set aside. Mix 2 tbls tomato puree with 2 minced pimentos and 1/2 crushed garlic clove; press through a fine sieve and blend into mayo.
  • THOUSAND ISLAND DRESSING: Prepare mayo. Into 1/2 cup of the mayo stir in 1 tbls. of tomato paste (or 2 tbls. of ketchup) and 1 tbls. each of finely chopped gherkins, minced scallion whites, lemon juice, and black pepper.
  • TARTAR SAUCE: Into 1 1/4 cup of mayo miz 3 tbls of capers, 2 slices of Spanish onion (diced),1/8 tsp cayenne pepper, 1 tbls of minced parsley, 1/4-1/2 tsp of horseradish. Store covered in refrigerator

Reviews & Comments 2

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  • neon 15 years ago
    What an absolutely fantastic post! Thank you very much for sharing these recipes Lenora! I tried (funny enough), making mayonnaise yesterday, and for the 3rd or 4th time, it still hasn't turned out right. The key is the high speed of the blender and the very very gradual addition of oil. I will keep practicing and eventually I will get it right lol. I need to drizzle the oil a little lighter. I'm really looking forward to trying all of your recipes!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    Wow all the fine dressings and falvors love it great post thanks.Print and saved
    Was this review helpful? Yes Flag

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