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Quick’n Easy Mayonnaise
Makes 1 1/4 cups
1 large egg
2 tablespoons freshly squeezed lemon juice or white vinegar
1/2 teaspoon salt
1/2 teaspoon dry mustard
3/4 cup vegetable oil
Insert the whipping attachment. Combine all ingredients and only 1 tablespoon of the vegetable oil, in
the food processor bowl. Cover and process for 30 seconds. Gradually pour the remaining oil through
the hole in the food pusher and process just until the mayonnaise thickens.
Coleslaw
Makes 6 to 8 servings
1 small head of green cabbage, cored and cut into wedges small enough so wide
part fits into the wide part of the feed tube
2 large carrots, scraped
1 cup Quick’n Easy Mayonnaise
3 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon salt
Insert coarse shredding attachment. Shred cabbage and carrots into the food processor bowl; Place
into a large mixing bowl. Insert the chopping blade. Add the remaining ingredients. Process until com-
bined. Pour over the shredded vegetables. Toss to combine.
Tuna Salad
Makes 1 cup
1 small onion, peeled and cut into eighths
2 celery stalks, cut into 2-inch pieces
1 (6 1/2 oz) can of chunk white tuna, packed in water
1/4 cup Quick’n Easy Mayonnaise
Salt and black pepper to taste
Insert the chopping blade. Pulse onion and celery in the food processor bowl. Add the tuna fish
mayonnaise, and salt and black pepper to taste. Pulse until all ingredients are combined.
Egg Salad
Makes about 1 1/4 cups
1 small onion, peeled and cut into eighths
2 celery stalks cut into 2-inch pieces
4 large eggs, hard-boiled, cooled to room temperature, and quartered
1/3 cup Quick’n Easy Mayonnaise
1 teaspoon prepared mustard
Salt and black pepper to taste
Insert the chopping blade. Pulse onion and celery in the food processor bowl. Add the eggs, mayon-
naise, mustard, and salt and black pepper to taste. Pulse until all ingredients are combined.