SALADS: Home made mayonnaise, whether made by hand-whisking or by using a blender, is easy to do, and the end product is many cuts above the store-bought variety.

BASIC BLENDER MAYONNAISE:

1 egg                                                               

¼ cup white wine vinegar

½ tsp. dry mustard                                          

½ cup extra virgin olive oil

½ tsp. salt

Place the egg, salt, mustard and vinegar in a blender together with half the oil. Blend at low speed for 2 seconds.  Remove feeder cap of the lid; and pour in the remaining oil in a steady stream with machine running. Blend for 15 seconds. Turn to high speed and blend 5 seconds more.

To make larger amount of mayonnaise, increase ingredients in appropriate proportions

VARIATIONS OF MAYONNAISE:

Use 2/3 cup mayonnaise as a base:

1.      Aioli Mayonnaise—Add 4 cloves garlic, finely chopped, and blend well.

2.      Chive Mayonnaise—Add ¼ cup chopped chives and 2 tsp. lemon juice. Blend well. Serve with vegetables or potato salads.

3.      Cucumber Mayo---Add 1 cup finely chopped cucumber and 1 tsp. finely chopped mint leaves. Blend well. Delicious with fish mousse.

4.      Horseradish Mayo—Add ¼ cup prepared horseradish, finely grated rind of 1 lemon, salt & pepper to taste. Blend well. Serve with cold roast beef.

5.      Pink Mayo—Add 1 cup tomato paste, the juice and grated rind of 1 lemon, salt & pepper to taste. Blend well. Great with eggs or fish salads.