BASIC HOMEMADE MAYONNAISE

1 large fresh or pasteurized egg ½ teaspoon minced garlic

1 cup canola oil

1 teaspoon champagne vinegar Pinch salt

Pinch freshly ground white

pepper

Bring all ingredients to room temperature. Crack egg into the bowl of a food processor fitted with the S-blade. Add garlic. Pulse 5 times.

With food processor running, very slowly dribble oil through chute.

Add vinegar, salt and pepper and pulse until combined. Taste, adding up to 2 additional teaspoons vinegar if desired.

Mayonnaise will keep in a refrigerated airtight container up to 4 days.

Makes 1 cup.

Per 1 tablespoon: 124 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 14 grams total fat (1 gram saturated), 12 milligrams cholesterol, 13 milligrams sodium.

OH MY EGG YOLK MAYONNAISE

4 yolks from large fresh or

pasteurized eggs ½ teaspoon minced garlic 1 cup canola oil

1 teaspoon rice wine vinegar 1 teaspoon Worcestershire

sauce

Pinch salt

Pinch freshly ground white

pepper

Pinch granulated sugar

(optional)

Bring all ingredients to room temperature. Pour yolks into the bowl of a food processor fitted with the S-blade. Add garlic. Pulse 5 times.

With processor running, very slowly dribble oil through chute.

Add vinegar, Worcestershire sauce, salt and pepper and pulse until combined. Taste, adding up to 2 additional teaspoons vinegar and sugar, if desired.

Mayonnaise will keep in a refrigerated, airtight container, up to 4 days.

Makes 1 cup.

Per 1 tablespoon serving without sugar: 134 calories (percent of calories from fat, 97), 1 gram protein, trace carbohydrates, trace fiber, 15 grams total fat (1 gram saturated), 46 milligrams cholesterol, 16 milligrams sodium.