MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes 1 cup (250 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Process the egg yolks, salt, mustard,
lemon juice and water on Low until smooth, about
30 seconds. With the machine running, add the oil
through the drizzle hole in the pusher until all oil is
incorporated and the mayonnaise is emulsified and
homogenous.
2. Scrape down sides; taste and adjust seasoning
accordingly.
Note: For fresh herb mayonnaise: process
1
⁄3 cup (75 ml)
firmly packed fresh herbs (e.g., parsley, dill, tarragon,
basil, etc.), stems removed, with the yolks before adding
the oil.
For a bolder-flavoured mayonnaise, increase the salt by
¼ teaspoon (1 ml), the Dijon by ½ teaspoon (2 ml) and
lemon juice to 1 tablespoon (15 ml).
Nutritional information per serving [1 tablespoon (15 ml), using
egg yolks]:
Calories 93 (96% from fat) • carb. 0g • pro. 1g • fat 10g
• sat. fat 1g • chol. 41mg • sod. 104mg • calc. 5mg • fiber 0g
* Raw egg warning: Caution is suggested in consuming
raw and lightly cooked eggs due to the slight risk of
salmonella or other food-borne illness. To reduce this
risk, we recommend you use only fresh, properly
refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites
and the shell.
For lower-cholesterol mayonnaise, and to avoid using
raw eggs, cholesterol free egg substitute may be
substituted for the egg yolks.
4 LARGE EGG YOLKS*
¾ TEASPOON (175 ML) KOSHER
SALT
½ TEASPOON (2 ML) DIJON
MUSTARD
1 TEASPOON (5 ML) FRESH
LEMON JUICE
1 TABLESPOON (15 ML) WATER
¾ CUP (175 ML) VEGETABLE OIL
BASIL PESTO
This is a slightly cheesier version of the standard pesto,
but you can adjust the amount of cheese as desired.
Try any combination of herbs or nuts in this recipe.
Makes 1¼ cups (300 ml)
1. Insert the chopping blade into the work bowl of the
food processor. Add the cheese, garlic and nuts to
the work bowl and pulse to roughly chop, about 10
pulses. Add the basil leaves and salt and pulse about
10 to 15 times; scrape the bowl. With the machine
running on Low, add the olive oil in a slow, steady
stream through the feed tube, processing until
combined and an emulsion is formed, about
1 minute. Scrape down the sides of the work bowl.
2. To store the pesto, transfer to a glass jar or airtight
container. Tap to remove all air bubbles and even out
the surface. Cover the surface directly with plastic
wrap and refrigerate. The pesto will keep for 5 days in
the refrigerator, or it may be frozen.
Nutritional information per serving [1 tablespoon (15 ml)]:
Calories 72 (80% from fat) • carb. 0g • pro. 1g • fat 8g
• sat. fat 1g • chol. 2mg • sod. 74mg • calc. 40mg • fiber 0g
2 OUNCES (60 G) PARMESAN OR
PECORINO CHEESE CUT INTO
½-INCH (1.25 CM) CUBES
1 GARLIC CLOVE
¼ CUP (60 ML) PINE NUTS,
LIGHTLY TOASTED
3 CUPS (750 ML) TIGHTLY
PACKED FRESH BASIL LEAVES
[ABOUT 3 OUNCES (85 G)]
½ TEASPOON (2 ML) KOSHER
SALT
½ TO
2
⁄3
CUP (125 TO 150 ML) EXTRA
VIRGIN OLIVE OIL
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