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Mayonnaise/Aioli
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 1 cup: 2 garlic cloves, peeled (if making aioli), 2 large egg yolks,
2 tablespoons fresh lemon juice, 1 to 2 pinches kosher salt, 1 tablespoon
Dijon mustard, 1.
1/3
cups vegetable oil.
1. Put all ingredients (omitting the garlic if making mayonnaise), in the order
listed, into the mixing cup. Allow to sit for about 30 seconds to 1 minute.
2. Insert the blending shaft into the mixing cup so that the blade guard
touches the bottom of the cup. Blend on low speed, keeping the blade on the
bottom. Once the ingredients thicken and start to emulsify, continue
processing, using a gentle up-and-down motion, until thick and all of the oil
is completely incorporated.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (1 tablespoon, Mayonnaise):
• Calories 169 (98% from fat) • carb. 0g • pro. 0g • fat 19g • sat. fat 2g
• chol. 23mg • sod. 32mg • calc. 3mg • fiber 0g
Nutritional information per serving (1 tablespoon, Aioli):
• Calories 169 (98% from fat) • carb. 1g • pro. 0g • fat 19g • sat. fat 3g
• chol. 23mg • sod. 33mg • calc. 4mg • fiber 0g
Chocolate Peanut Butter Ice Cream Shake
Makes 2 cups: 1.
1/2
cups chocolate ice cream, 2 teaspoons creamy peanut
butter, 1 teaspoon chocolate syrup,
3/4
cup whole milk.
1. Put all ingredients, in the order listed, into the mixing cup.
2. Using the blending shaft, blend on low speed, using a gentle up-and-down
motion, until smooth and homogenous, about 30–40 seconds.
3. Serve immediately.
Nutritional information per serving (
1/2
cup):
• Calories 156 (46% from fat) • carb. 18g • pro. 4g • fat 8g • sat. fat 5g
• chol. 23mg • sod. 69mg • calc. 112mg • fiber 1g
