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SAUCES AND DRESSINGS
Aioli/Mayonnaise
A hefty amount of garlic transforms this mayonnaise recipe into aioli,
a dip traditionally used for crudités. Like mayonnaise,
it can also be used to top burgers, fish and crab cakes.
Makes about 1 cup (250 ml)
2
garlic cloves, peeled (if making aioli)
2
large egg yolks
2
tablespoons (30 ml) fresh lemon juice
1 to 2
pinches kosher salt
1
tablespoon (15 ml) Dijon-style mustard
1
1
/
3
cups (325 ml) vegetable oil
1. Put all of the ingredients (leaving out the garlic if making mayonnaise),
in the order listed, into the blending cup. Allow to sit for about
30 seconds to 1 minute.
2. Insert the blending shaft into the blending cup so that the blade
guard touches the bottom of the cup. Select Low and blend, keeping
the blade on the bottom. Once the ingredients thicken and start to
emulsify, continue processing, using a gentle up-and-down motion,
until completely thick and all of the oil is completely incorporated.
3. Taste and adjust seasoning as desired.
Nutritional information per serving [1 tablespoon (15 ml), Aioli]:
Calories 169 (98% from fat) • carb. 1g • sugar 0g • pro. 0g • fat 19g • sat. fat 3g
• chol. 23mg • sod. 33mg • calc. 4mg • fiber 0g
Nutritional information per serving [1 tablespoon (15 ml), Mayonnaise]: Calories 169
(98% from fat) • carb. 0g • sugar 0g • pro. 0g • fat 19g • sat. fat 2g • chol. 23mg
• sod. 32mg • calc. 3mg • fiber 0g
Basic Vinaigrette
Use this recipe as a guide for making various combinations.
Simple additions, like fresh or dried herbs, citrus or honey,
can make a new dressing every time.
Makes about 1 cup (250 ml)
¼
cup (60 ml) wine vinegar
1
teaspoon (5 ml) Dijon mustard
¼
teaspoon (1 ml) kosher salt
1
/
8
teaspoon (0.5 ml) freshly ground black pepper
¾
cup (175 ml) olive oil
1. Put all of the ingredients, in the order listed, into the blending
cup. Select Low and blend, keeping the metal blade completely
submerged, until the mixture starts to emulsify. Continue processing,
using a gentle up-and-down motion, until homogenous, about
30 seconds.
2. Taste and adjust seasoning as desired.
Nutritional information per serving [2 tablespoon (30 ml)]: Calories 181 (100% from fat)
• carb. 0g • sugar 0g • pro. 0g • fat 21g • sat. fat 3g • chol. 0mg
• sod. 91mg • calc. 0mg • fiber 0g
Mixed Citrus Vinaigrette
Use any variety of citrus in this recipe to dress up your
typical green salad.
Makes about 1 cup (250 ml)
1-inch (2.5 cm) piece shallot, peeled
1
teaspoon (5 ml) Dijon-style mustard
1
teaspoon (5 ml) fresh thyme leaves
¼
teaspoon (1 ml) kosher salt
Pinch freshly ground black pepper
½
grapefruit, juiced [about 3 tablespoons (45 ml)]
½
orange, juiced [about 2 tablespoons (30 ml)]
½
lemon, juiced [about 1 tablespoon (15 ml)]
¼
teaspoon (1 ml) mixed grapefruit,
orange and lemon peel, bitter white pith removed
2
/
3
cup (150 ml) light olive oil
1. Put all of the ingredients, except for the olive oil, into the blending cup
in the order listed. Select High and blend until mixed and ingredients
are broken up, about 10 seconds.
2. Add oil. Select Low and blend, keeping the metal blade completely
submerged, until the mixture starts to emulsify. Continue processing,
using a gentle up-and-down motion, until homogenous, about
10 additional seconds.
3. Taste and adjust seasoning as desired.
Nutritional information per serving [2 tablespoons (30 ml)]: Calories 168 (95% from fat)
• carb. 2g • sugar 0g • pro. 0g • fat 19g • sat. fat 3g • chol. 168mg
• sod. 82mg • calc. 2mg • fiber 0g
