BASIC MAYONNAISE
For a classical mayonnaise, as thick as butter,
substitute 2 egg yolks for each whole egg.
Makes 1
1
⁄
2
cups mayonnaise
1
large egg
1
tablespoon fresh lemon juice
1
tablespoon mustard, preferably
Dijon-style
1
1
⁄
4
cups vegetable oil, divided
Use metal blade to process egg, lemon juice,
mustard and 1 tablespoon oil in work bowl for
60 seconds. While machine is running, pour
1
⁄
4
cup of oil into small pusher. (Do not put in
more than this or it will dribble through too
quickly.) When it has dribbled through hole in
bottom of small pusher, remove small pusher
from feed tube and gradually add remaining oil,
while machine continues to run. Mayonnaise will
thicken as oil is added. Taste and adjust
seasoning if necessary.
Low cholesterol variation:
Substitute
2 tablespoons of Egg Beaters
®
for the egg, omit
lemon juice and add pepper. Proceed as above.
Herb Mayonnaise:
Add
1
⁄
4
cup tightly packed
fresh green herbs when you put in the egg.
Recommended herbs are parsley, dill and
tarragon, with stems removed.
Tartar Sauce:
Triple the amount of lemon juice.
When mayonnaise is finished, add these
ingredients: 3 small gherkins,
1
⁄
4
small onion,
1 tablespoon capers, 1 tablespoon bottled
horseradish and 3 drops Tabasco
®
sauce.
Process until gherkins and onion are
chopped fine, about 10 seconds.
Nutritional information per serving:
Calories 103 (98% from fat) • carb. 0g • pro. 0g
• fat 11g • sat. fat 3g • chol. 1mg • sod. 18mg
• calc. 1mg • fiber 0g
BREADS
CORN BREAD
This a particularly moist and flavorful corn bread
which is best served warm.
Makes 8 servings
5
tablespoons unsalted butter,
melted, divided
1
cup yellow cornmeal
1
cup all-purpose flour
2
tablespoons sugar
1
⁄
3
tablespoon baking powder
1
⁄
4
teaspoon baking soda
1
⁄
4
teaspoon salt
1
1
⁄
3
cups buttermilk
2
large eggs
1
⁄
2
cup fresh, frozen or canned
corn kernels
Preheat oven to 425°F. Brush a 9"x 9" baking
pan with 1 tablespoon melted butter. Reserve.
Use metal blade to process dry ingredients
until combined, about 10 seconds. Add remain-
ing melted butter, buttermilk and eggs; process
until mixed, about 5 seconds. Scrape work bowl
and gently stir in corn kernels.
Pour into prepared pan and bake until a
toothpick inserted in center comes out clean,
about 25 minutes.
Muffin Variation:
For corn muffins, pour batter
into greased, standard-size muffin tins. Fill them
3
⁄
4
full. Bake in preheated 425°F oven for about
25 minutes.
Nutritional information per serving:
Calories 261 (34% from fat) • carb. 37g • pro. 7g
• fat 10g • sat. fat 5g • chol. 74mg • sod. 226mg
• calc. 68mg • fiber 2g
WHITE BREAD
We used unbleached all-purpose flour
and had great results.
Makes two 1
1
⁄
4
pound loaves
1
package dry yeast
1
tablespoon sugar
1
⁄
3
cup warm water
5
cups all-purpose flour
4
tablespoons unsalted butter, cut into
1-inch size pieces
1
1
⁄
2
teaspoons salt
1
1
⁄
3
cups ice water
vegetable oil for pans
Stir yeast and sugar into warm water in
2-cup measure and let stand until foamy, 3 to
5 minutes. Use dough blade to process flour,
30
