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1.Herbal Balsamic Vinegar


Here is a wonderful balsamic vinegar tip: The legendary artisan balsamic vinegars that we hear about from the Modena region of Italy ARE NOT exported. What we get are really dumbed-down versions. Yet, there is a solution: buy a mid-range product for about $8 to $10 per litre, then when you get ready to use it -- especially in salad vinaigrettes-- whisk in some dark brown sugar. The ratio suggested is 1 part sugar to 10 parts balsamic vinegar. Figure that in teaspoons or tablespoons, depending on how much vinaigrette you want to make (i.e. 1 teaspoon brown sugar to 10 teaspoons vinegar). Then, whisk in a dash of salt, some black pepper, maybe a bit of crumbled dried oregano, and a clove of garlic, pressed. Whisk in olive oil last. The tradional ratio on that is 3 parts oil to 1 part vinegar, or you may use more of a 50-50 ratio (more vinegar flavor; less total fat). It is not recommended to amend your entire bottle of vinegar with sugar all at the same time -- just what you are going to use in a given recipe.


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Basic Balsamic Vinaigrette


1 Tbsp balsamic vinegar


Pinch of salt


1/8 tsp freshly ground pepper


3 Tbsp extra virgin olive oil


Combine vinegar, salt and pepper. Whisk in olive oil. Serve over salad.


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Dill Dressing


1 1/2 Tbsp dijon-style mustard


3 Tbsp herb or white wine vinegar


1/3 cup olive oil


1/3 cup chopped dill


1/4 cup chopped chives


Chopped leaves from 3 or 4 tarragon sprigs


Salt and Freshly ground pepper.


Mix mustard with the vinegar in a bowl, whisk in the olive oil, then stir in the dill, chives and tarragon. Season with salt and pepper to taste. Add a little more vinegar or oil if you like.


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Mexican Vinaigrette


3/4 cup tomato juice (or a jalape帽o bloody mary mix)


1/2 cup fresh cilantro sprigs


1/4 cup fresh lime juice


1/2 tsp dried oregano (or a few fresh leaves)


1/4 tsp salt


1/4 tsp ground cumin


OPTIONAL: 1 small jalapeno pepper, halved and seeded (you can opt out of this if you use the jalape帽o mix.)


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Orange Chipotle Vinaigrette


3/4 tsp finely grated fresh orange zest


1 cup fresh orange juice


1/4 cup white wine vinegar


1 1/2 Tbsp canned chipotle chiles in adobo sauce


2 1/2 tsp salt


1 tsp firmly packed brown sugar


1 cup olive oil


In a blender, blend zest, orange juice, vinegar, chipotles in adobo, salt and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Chill covered. Bring vinaigrette to room temperature before serving.


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Low Fat Vinaigrette


1 shallot


1 clove garlic


1 Tbsp Dijon mustard


Salt and freshly ground pepper


1 Tbsp red wine vinegar


1 Tbsp fresh lemon juice


1 Tbsp extra-virgin olive oil


4 Tbsp Sauvignon blanc wine or other dry white wine


3 Tbsp chicken broth


Combine all ingredients in a blender. Pur茅e until smooth. Pour into a lidded jar. Chill for at least two hours for flavors to develop.


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Balsamic Garlic Vinaigrette


1 clove garlic split


1 T dijon mustard


3 T balsamic vinegar


salt and pepper to taste


1 C extra virgin olive oil


Rub the split garlic clove on the inside of a small bowl, then discard. Add the mustard, vinegar and salt and pepper to the same bowl and whisk well. Add the oil in a slow steady stream, whisking continuously until the ingredients are emulsified. Serve at room temperature.


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Basic Vinaigrette


1 clove garlic, minced


1 tsp coarse salt


3 Tbsp wine or fruit vinegar


2/3 cup extra virgin olive oil


Mash garlic and salt together in a small bowl. Add vinegar. Whisk in oil.


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Ginger and Dried Cherry Dressing


1/4 cup dried cherries


2 shallots, chopped


1 tablespoon chopped fresh ginger


1 clove garlic, chopped


1/2 cup dry red wine


1/2 cup balsamic vinegar


3/4 cup olive oil


1/2 teaspoon coarsely ground black pepper


In a saucepan over high heat, cook the cherries, shallots, ginger, garlic, wine, and vinegar until one third of the liquid remains, 3 or 4 minutes. Transfer the mixture to a food processor. With the motor running, slowly add the olive oil until thoroughly blended. Add the pepper and set the dressing aside. Cool completely then serve over salad.


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Walnut Oil Vinaigrette


4 tsp Dijon mustard


4 tsp honey


1 large clove garlic, minced


1/4 cup red wine vinegar


2/3 cup walnut oil


Salt and freshly ground pepper


In a small bowl combine mustard, honey and garlic; stir in vinegar. Gradually whisk in oil. Season to taste with salt and pepper.


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Minted Vinaigrette


1 Tbsp water


1/3 cup wine vinegar


1 1/2 Tbsp sunflower oil


1 Tbsp chopped shallots


1 tsp chopped parsley


1 tsp chopped mint


1/4 tsp seasoned pepper


Pinch salt


Combine all ingredients in microvable bowl. Cover. Heat 1 minute 30 seconds. Cool completely then toss into salad or pour over hot green beans just prior to serving.


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Vanilla Vinaigrette


3/4 cup olive oil


1/2 cup white wine vinegar


1 Tbsp water


1 Tbsp Pure Vanilla Extract


1 tsp Tarragon Leaves


1 tsp salt


1/2 tsp sugar


1/4 tsp ground black pepper


Place all ingredients in 2-cup glass measure and beat with fork until well combined. Refrigerate until well chilled. Beat again just before serving. Serve on salad greens.


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Pecorino Vinaigrette


1/4 cup balsamic vinegar and/or wine vinegar


1/4 cup olive oil


1/4 cup chopped parsley


1/2 tsp salt


1/2 to 1 tsp black pepper


3 Tbsp grated pecorino romano cheese


1 heaping tsp dried oregano


1/2 tsp brown sugar


1 tsp soy sauce


Combine all ingredients. Mix thoroughly and chill for at least one hour.


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Borage Ranch Dressing


In the Roman days, borage was once thought to have great powers. The soldiers would eat it for courage just before going to battle. Borage has a mild cucumber flavor. Both the leaves and the petals may be used. You can use the flowers to flavor wine also.


1 cup plain yogurt


2 Tbsp wine vinegar


1/2 tsp celery seed


1/4 cup chopped green onions


1 tsp sugar


1/4 cup very young borage leaves, finely chopped


salt %26amp; pepper to taste


Mix all ingredients in small bowl. Refrigerate for 1 hour before serving. Garnish with petals on salad.


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Hazlenut Vinaigrette


1 Tbsp minced garlic


1/3 cup hazelnut oil


1/3 cup walnut oil or light olive oil


1 Tbsp minced chives


2 Tbsp balsamic vinegar


1 tsp light soy sauce


1/4 tsp sugar


1/3 cup toasted, coarsely chopped hazelnuts


Combine all ingredients. Whisk in oil. Chill then serve on your choice of salad.


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Pasta Salad Vinaigrette


1/2 red onion chopped


2 cloved garlic crushed


pinch of basil


1/3 cup balsamic vinegar


2/3 cup good extra virgin olive oil


lots of fresh cracked pepper


Assemble ingredients and wisk to emulsify the oil and vinegar. Let the dressing sit in the fridge for a while so all the flavors will meld together. Toss the salad and dressing together and enjoy!!!


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Parmesan Vinaigrette


1/4 cup grated parmesan cheese


2 Tbsp olive oil


2 Tbsp red wine vinegar


1 Tbsp low fat mayonnaise


2 medium cloves garlic


1/2 medium red or white onion (diced)


3/4 tsp salt


1/4 cup fresh basil (finely chopped)


1/4 cup fresh parsley (finely chopped)


Mix all ingredients together. Stir into 3 cups cold cooked pasta. Chill then serve.


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Asian Vinaigrette


2 cloves of garlic, finely minced


1 Tbsp finely minced fresh ginger


1/4 cup extra virgin olive oil


1 tsp sesame oil


Place the garlic, ginger, olive oil and sesame oil in a small skillet over medium heat and cook until the oil bubbles and the garlic turns white, about 1 minute. Transfer to a bowl and let cool.


To serve, drizzle the dressing over your salad of choice. Serve with wedges of lime to squeeze over the salad.


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Sauce Vinaigrette


2 Tbsp wine vinegar or 1 Tbsp wine vinegar and 1 Tbsp lemon juice


6 Tbsp light olive oil, or good salad oil


1/4 tsp salt


1/2 tsp freshly ground black pepper


1/4 tsp powdered mustard soaked in 1/2 tsp water (optional)


1 Tbsp chopped fresh herbs or 1 tsp dried herbs (optional)


Place vinegar, or vinegar and lemon juice, oil, salt, pepper and, if desired, mustard in a small mixing bowl. Beat vigorously with a wire whip. If fresh herbs are used, add them just before tossing the dressing with the salad. Add dried herbs along with salt and pepper.


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Thyme Vinaigrette


2 cloves garlic, chopped


1 small red (Spanish) onion, minced


1 Tbsp chopped fresh thyme, or 1/2 tablespoon dried


3 Tbsp balsamic vinegar


1 Tbsp Dijon mustard


3 Tbsp olive oil


1 tsp cracked black pepper


salt, to taste


Saute the garlic and onion until they begin to give off their aroma, 2 or 3 minutes. Remove from the heat and add the thyme, vinegar, and mustard. Mix well. Add the olive oil, season with pepper and salt, and blend thoroughly. Cool completely then serve over salad.


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Lemon Juice Italian Dressing


1/4 cup water


1/2 cup lemon juice


3/4 cup oil


1/4 tsp salt (optional)


2 cloves garlic


1/4 tsp sage


1 tsp oregano


2 Tbsp basil


1/2 medium onion


Put in a blender or food processor. Blend until ingredients are pretty well pureed. Then throw in 2-3 bay leaves and let sit in the fridge at least overnight.


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Lemon Salad Dressing


Juice of one lemon


Olive oil, approx same amount or slightly more than juice


Dash of champagne or wine vinegar (optional)


Pinch of sugar to taste


Small dollop of sour cream to help bind (can be low-fat)


Small piece of garlic clove, minced


Salt and pepper to taste


This makes enough dressing for a salad of 3-4 large portions. The amounts seem vague but just put it together in a glass jar, shake to combine and emulsify, then chill very briefly.


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Raspberry Vinaigrette


1 tsp salt, preferably Kosher (coarse salt)


1 clove garlic, minced


3 Tbsp raspberry vinegar


2/3 cup olive oil, preferably extra virgin


Mash salt and garlic together; stir in vinegar. Whisk in olive oil.


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Oriental Vinaigrette


2 Tbsp rice wine vinegar


1 1/2 tsp curry powder


1/2 tsp ground cumin


1/4 cup salad oil


1 Tbsp dark sesame oil


Tobasco sauce to taste


In a mixing bowl, combine the vinegar, curry, cumin, both oils, and the tabasco and mix well.


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Red Wine Vinaigrette


1 1/2 Tbsp red wine vinegar


1 tsp Dijon mustard


2 Tbsp olive oil


1/4 cup vegetable oil


Freshly ground pepper


1/4 tsp salt


Combine vinegar, mustard, salt and pepper. Whisk in olive oil.


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Lemon Dijon Vinaigrette


1 small clove garlic, minced


1/2 tsp salt


1 Tbsp fresh lemon juice


2 Tbsp wine vinegar


1 Tbsp Dijon mustard


1/2 cup olive oil


Freshly ground pepper to taste


Mash garlic and salt together in a small bowl. Whisk in remaining ingredients. Store in the refrigerator; serve at room temperature.


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Dijon Mustard Vinaigrette


1 clove garlic, finely minced


1/2 tsp Kosher salt


9 Tbsp olive oil


1 tsp Dijon mustard


3 Tbsp red wine vinegar


Freshly ground pepper (optional)


Mash garlic and salt together in a small bowl. Add mustard and vinegar; whisk to blend. Add olive oil slowly, whisking to emulsify. If desired, add pepper to taste.


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Lemon Vinaigrette


2 Tbsp lemon juice


1/4 tsp salt


1/4 tsp dry mustard


1/2 cup best quality olive oil or salad oil or combination of both


Several grinds of fresh pepper


Optional: 1 tsp finely minced shallots or scallions and/or fresh or dried herbs, such as chives, tarragon, basil


Combine lemon juice, salt, mustard and pepper. Whisk in oil and optional shallots, scallions or herbs.


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Lemon Chicken Vinaigrette


1/4 cup olive or vegetable oil


1/2 cup low sodium chicken broth


1/2 cup freshly squeezed lemon juice


2 cloves garlic, minced


2 tsp Dijon mustard


1 tsp salt


1/2 tsp freshly ground black pepper


In a medium bowl, whisk together all ingredients. Pour vinaigrette over salad or a cold pasta mixture and toss well.








';Not on the First Date'; Red Onion/Shallot Dressing


1/2 C olive oil


1/4 C red wine vinegar


1 medium shallot, minced, or 2 T red onion, minced


1/4 tsp garlic powder


1/4 tsp basil


1/4 tsp McCormick's Spicy blend, or other general purpose spice blend


1/4 tsp black pepper


1/4 tsp Jane's Krazy Mixed Up Salt


Combine in blender at top speed for about a minute, so that all of the onion or shallot is reduced. The result should be a creamy pink dressing. Chill overnight in refrigerator. The result is a mild, oniony dressing with a slightly sweet edge.








Mom's Honey Balsamic Vinaigrette


1/2 C balsamic vinegar


2 tsp honey


1 tsp Dijon mustard


4 tsp cold water


6-8 tsp olive oil


1/4 tsp each of salt and black pepper


Optional: 1/4 - 1/2 tsp herbs such as dill or basil


Warm vinegar and honey in microwave for 20 seconds or more until honey dissolves in vinegar. Add remaining ingredients and whisk well. Shake vigorously after pouring into a bottle and chill before serving.








Southwestern Vinaigrette


1/2 C extra light olive oil


1/4 C white or rice wine vinegar


1 tsp mustard powder


1/2 tsp oregano


1/4 tsp black pepper


1/4 tsp cilantro


1/4 tsp garlic powder


1/4 tsp cumin


Shake, chill and serve. If you generally top your salad with cheese, pair this dressing with a mild cotija or colby. Avoid sharp or bitter cheeses such as bleu and feta.








Basil-Sesame Dressing


1/4 tsp garlic powder


3 T rice wine vinegar


1 T lemon juice


2 T asiago or the cheese of your choice


1/2 tsp dried basil


2-4 leaves of fresh basil


2 T chopped Italian or regular parsley


1/2 C extra light olive oil


1/2 tsp toasted sesame oil


1/4 tsp black pepper


Combine in blender until thoroughly mixed. Chill and serve with a green salad. It's a spooky color but tastes great.








Caper Vinaigrette


1/4 tsp garlic powder


1 T fresh parsley (not dried!)


2 T lemon juice


2 T rice vinegar


2 T capers, drained


1/4 tsp dijon mustard


1/4 tsp black pepper


1/3-1/2 C extra light olive oil


Combine in blender until very thoroughly mixed. Makes a very vinagery dressing - increasing the amount of olive oil used will change the balance. Chill and serve. Good with raw veggies.








Cilantro-Lime Vinaigrette


1/2 C extra light olive oil


2 T plain yoghurt


2 T lemon juice


2 T rice vinegar


1/4 C fresh, shreaded cilantro leaves, tightly packed


1/4 tsp each garlic powder, thyme and black pepper


1/8 tsp cumin


a squeeze of fresh lime juice - about a quarter lime


Combine in a blender until fully mixed. Chill and serve.








Basic Vinaigrette


1/2 C extra light olive oil


1/4 C red wine vinegar OR rice vinegar


1 T lemon juice


1/2 tsp each oregano, thyme and mustard powder


1/4 tsp each black pepper and garlic powder


dash of cayenne and Jane's Krazy Mixed Up Salt


Shake, chill and serve.








Greek Dijon Vinaigrette


1/2 C extra light olive oil


2 T each plain non-fat yoghurt, lemon juice and red wine vinegar


1 T Dijon mustard 1/4 tsp each garlic powder, sage, thyme, basil and oregano


Combine in a blender at medium-high speed. Chill overnight before serving. I have no idea why this dressing is called ';Greek';, but it has been in the family for at least 25 years under that moniker.








Fresh Tomato-Yoghurt Dressing


2 Roma tomatoes, peeled and chopped


1/4 C each extra light olive oil and plain non-fat yoghurt


2 T each red wine vinegar and lemon juice


1/2 tsp mustard powder, oregano and basil


1/4 tsp black pepper


dash of cayenne, garlic powder and Jane's Krazy Mixed Up Salt


This dressing responds well to optional extras like a sliver of fresh onion, a chunk of feta cheese, fresh parsley or cilantro, chopped sun-dried tomatoes. Feel free to experiment. Put chopped tomatoes, lemon juice and vinegar in blender and blend at high speed. Add other ingredients, blending again at medium speed. Chill overnight before serving.





Salad Dressings (Non-Tomato)


Dressing for Yard Salad


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1 Tbsp raw honey


1/3 cup lemon juice


fresh ground pepper, to taste


1 tsp minced fresh tarragon


2/3 cup olive oil





Dissolve honey in lemon juice. Add pepper and tarragon, and stir, and then


add olive oil in a cruet. Shake vigorously to blend. You only need a few


Tablespoonfuls for the salad, so save the rest of the dressing for later


use.


Adapted from _Jack's Skillet_, by Jack Butler








Parsley Dressing


----------------


3 Tbsp olive oil


2 Tbsp lemon juice


1/4 tsp onion powder


2 Tbsp chopped parsley





Beat well the first 3 ingredients. Add the chopped parsley. Good on


lettuce wedges.


Adapted from: Ten Talents Cookbook by Frank and Rosalie Hurd








Salad Dressing


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I mix lemon juice and olive oil (about equal parts, but you can adjust to


your own taste) with salt, garlic, green onions, and herbs (oregano, basil,


and thyme) no particular amounts, just what feels right, and then I taste


and adjust.


From: Anne Mears on Yeast-L list








Salad Dressing


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1/4 cup basil flavored olive oil *


1 clove garlic diced


1/4 tsp superfine ground mustard


1/4 tsp oregano


fresh sqeezed lemon juice (1/4 small lemon)


salt and pepper to taste


shake well.





* available from Censorzio Foods 800 288 1089


(we buy it at a local store and haven't tried mail order)





You can probably improve on this recipe, we're still experimenting with it.


From: Darice Sweet. Posted to Yeast-L list.








Honey Mustard Dressing


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1/2 C spring water


1/2 C olive oil


1 t mustard powder


1 pinch of white pepper*


1/8 t garlic powder


2 T honey





*Add up to 1/8 t white pepper for a peppercorn dressing, all other


ingredients stay the same





I was thinking that a creamy dressing could be made out of this by adding a


cooked, and then cooled egg yoke and blending it all up. I haven't tried


the creamy version yet tho.


From: Patti Vincent








Lime, Oil and Garlic Dressing


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1/4 teaspoon kosher salt, plus a little more if needed


1 teaspoon finely chopped garlic


2 tablespoons finely chopped shallots


1/3 cup lime (or lemon) juice, plus extra, if needed


1 cup extra-virgin olive oil, plus extra, if needed


Freshly ground black pepper





In a small bowl, whisk the salt, garlic, and shallots with the lime juice.


until the salt is dissolved. Slowly whisk in the oil until emulsified.


Taste. Season with pepper and a little more salt, if needed, and add more


lime juice or oil, if needed.


Makes 1 1/3 cups


From: _French Food American Accent_ by Debra Ponzek via Kay in RFC








Herb Dressing


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Chop together very fine:


2 stalks celery and leaves


2 small green onions + tops


4 sprigs parsley





Add:


1 tsp. paprika


1/4 tsp. dried basil


1/8 tsp. marjoram or rosemary





Add to above:


1 cup olive oil


2/3 cup lemon juice





Shake vigorously in tightly covered jar until well blended. Allow to stand


in refrigerator until flavors are blended.


From: Ten Talents Cookbook by Frank and Rosalie Hurd








Ceaser Salad Dressing Recipe


----------------------------


1 raw or coddled egg


3 tbsp lemon juice


garlic


1 cup olive oil


2 oz tin anchovies with capers packed in olive oil





Blend first three ingredients. Slowly drizzle in oil, blending


continuously. Blend until dressing thickens. Add entire contents anchovies


tin, blend.


From: Kathleen on PaleoFood List








Ranch Dressing


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1 C paleo mayo


1 C coconut milk


1 t dried dill


1/2 t garlic powder


Pepper to taste





Mix all together. Better if refrigerated for one hour before serving but


not necessary. Should be noted that this tastes just like regular dressing,


no coconut taste at all. Great as a salad dressing or dip for raw veggies.


From: Patti Vincent








Salad Dressing


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4 large raw carrots


1 cup raisins


1 T orange juice


lettuce





Using a hand grinder (like you would grind meat with) put through and grind


the carrots and raisins. Add 1 T orange juice to finished mixture and mix


with lettuce.


From: a child's cookbook from 1931








Paleo Salad Dressing


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Tahini


garlic


chopped parsley


lemon juice


salt, etc. to taste





Mix.


From: Kim Tedrow on the PaleoFood list








Tartar Sauce


------------


1 C paleo mayo


1/4 C finely chopped onion


1 T lemon juice


1/2 t dried dill





Mix ingredients together. The flavor is best after chilling for an hour


before serving.


From: Patti Vincent








Salad Dressings (Tomato Based)


Russian Salad Dressing


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1 cup tomatoes (whole canned) or thick juice


1/2 cup olive oil


1/2 cup lemon juice


1 Tbsp honey


1 tsp paprika


1 small green onion OR 1 tsp onion powder


optional - 1 tsp horseradish powder


optional - 1 garlic clove





Blenderize until smooth, makes about 2 cups.


From: Ten Talents Cookbook by Frank and Rosalie Hurd








Tomato Dressing


---------------


1/3 cup tomato puree


1/2 cup olive oil


1/3 cup lemon juice


1 clove garlic


1 onion, chopped


1 Tbsp honey





Whizz in blender until smooth.


From: Ten Talents Cookbook by Frank and Rosalie Hurd








Atkins Vinegar and Sugar-Free Ketchup


-------------------------------------


2 cups Tomato Paste (no ';flavorings'; or salt)


1/2 cup lemon juice


1/2 cup water


1 t oregano


1/8 t cumin


1/8 t nutmeg


1/8 t pepper


1/2 t dry mustard


dash garlic powder





Place all ingredients in a blender or food process and blend well.


Refrigerate.


Makes 40 tablespoons/carbs per Tablespoon: 0.6


From: alt.support.diet.low-carb








Salad Dressing


--------------


Olive oil and lemon juice in a three to one ratio


about 1 tablespoon of tomato paste


a couple of slices of fresh onion


approx. 2 gloves garlic


about 2 tsps mustard.





Whirl in the blender and toss with hot, nuked broccoli florets. Of course


it can be used on salad.


From: Beverle








Mayonnaise


Aioli, the famous garlic mayonnaise of Provence


--------------------------------------鈥?br>

4-6 large garlic cloves, peeled


2 egg yolks, lightly beaten--at room temperature


about 2 cups olive oil--at room temperature


lukewarm water


juice of 1 lemon





Pound the garlic cloves to a paste. Add the egg yolks. Mix in a bowl with


a wooden spoon (or use a marble mortar and wooden pestle), always turning


in one direction, until the garlic and eggs have assimilated and are just


beginning to get pale. While doing this, add about 4 Tbsp. of oil, very


very slowly, drop by drop. The mixture should be thick. Add 1 Tbsp of water


and 1 tsp of lemon juice and continue stirring, adding the oil in a very


thin stream. When the mixture gets too thick again, add 1 more tsp. each


water and lemon juice. Repeat until all oil is used. If the mayonnaise


separates, Put it into a clean bowl. Add a garlic clove, 1 tsp of lukewarm


water, and 1 egg yolk. Crush and mix together. Add the separated mayonnaise


by teaspoons to the bowl, stirring constantly in one direction.


From: Nika Hazelton's _Way with Vegetables_








Cooked Mayo


-----------


2 egg yolks


2 tbls lemon juice


2 tbls water


1 teas dry mustard


Dash pepper


1 cup very light olive oil





In small saucepan, stir together egg yolks, lemon juice, water, mustard,


and pepper until thoroughly blended. Cook over very low heat, stirring


constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let


stand 4 minutes. Pour into blender container. Cover and blend at high


speed. While blending, very slowly add oil. Blend until thick and smooth.


Occasionally, turn off blender and scrape down sides of container with


rubber spatula, if necessary. Cover and chill if not using immediately.


From: Molly NiDana








Blender Mayonnaise (1 1/2 cups)


--------------------------------


1 whole egg


1/2 teas dry mustard


1 cup olive oil


1 1/2 tbls lemon juice


1 tbls boiling water





Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn


on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add


the lemon juice and water. Refrigerate. Note: if using a food processor,


add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and


adjust lemon juice to taste.


From: The Fannie Farmer cookbook, via Vickie








Blender Green Mayonnaise (1 3/4 cups)


-------------------------------------


3/4 cup fresh mixed greens: parsley, watercress, young spinach leaves


1/4 cup fresh basil, tarragon or dill


1 egg + 1 egg yolk


1 cup olive oil


1 1/2 tablespoons lemon juice


ground pepper to taste





Place the greens and the herb with the egg, egg yolk, and pepper in an


electric blender or food processor and blend until the greens are pureed.


Start adding the oil in a slow, thin stream until the mixture becomes too


thick, then add the lemon juice and continue until all the oil is used up.


If too thick, add a small amount of boiling water. Taste and refrigerate in


a covered bowl or jar. Note: This must be used within a few days; after


that the greens tend to turn sour. If you plan to keep it longer, blanch


the greens for a minute in boiling water, then squeeze dry before using.


From: The Fannie Farmer cookbook, via Vickie








Lemon Mayonnaise


----------------


1 egg


pepper to taste


1 Tbsp. lemon juice


3/4-1 cup/200-250 mL olive oil





Put all ingredients into a bowl or beaker. Introduce the handblender to


base of the bowl, switch it on and hold in position until the oil


emulsifies.


From Braun Handblender booklet


This is also quite nice with 1/2 teaspoon of dry mustard powder and/or


garlic added.


For a more seafood-thousand island type dressing, simply add a


tablespoonful of tomato puree.