HOMEMADE MAYONNAISE

HOMEMADE MAYONNAISE

Makes a scant 11/4 cups.

Note: Don't add the oil too quickly or the mayonnaise may curdle. If this happens, set the mayonnaise in a bowl of warm water and beat briskly until it emulsifies again. Once all the oil is beaten in and the mayonnaise is thick and creamy, stir in the lemon juice. This richly flavored mayonnaise is free of stabilizers and fillers. However, the egg yolk is uncooked, so those with health concerns should avoid this.

• 1 egg yolk

• 1/2 tsp. dry mustard or 2 tsp. prepared mustard, or less

• 1/4 tsp. salt

• Freshly ground black pepper

• 1 c. olive oil or grapeseed oil (or 1/2 c. each), divided

• 1 to 2 tbsp. lemon juice

Directions

Place the egg yolk, mustard, salt, black pepper and vinegar in a small bowl. Using an electric hand mixer, beat the mixture on high speed for about 5 minutes or until slightly thickened.

Add the oil, 1 teaspoon at a time, beating 10 to 15 seconds after each addition. Continue beating this way until at least 1/4 cup of the oil has been added and the mixture has thickened and formed an emulsion.

Store the mayonnaise in the refrigerator in a tightly covered jar and use within a week.

Nutrition information per scant 1 tablespoon:

Calories99Fat11 gSodium32 mg

Carbohydrates0 gSaturated fat2 gCalcium1 mg

Protein0 gCholesterol10 mgDietary fiber0 g

CLASSIC DEVILED EGGS

Makes 12.

• 6 hard-cooked eggs

• 4 tbsp. mayonnaise

• 2 tsp. spicy brown mustard

• 1/4 tsp. cayenne pepper, or less

• 1/4 tsp. salt

• Freshly ground black pepper

• 1 tbsp. chopped parsley or watercress

Directions

Fill the cavity of the egg whites with the egg yolk mixture. Sprinkle tops with the chopped parsley or watercress.

Place the stuffed eggs on a glass or porcelain platter, lined with lettuce leaves, if desired. Cover the eggs with wax paper or plastic wrap. Chill at least 1 hour before serving, or longer, if desired.

Variation: Substitute 2 tablespoons each of light cream and olive oil for the mayonnaise, and stir in 2 tablespoons chopped capers to the egg-yolk mixture.

Nutrition information per egg half:

Calories73Fat6 gSodium116 mgCarbohydrates1 gSaturated fat1 gCalcium14 mg

Diabetic exchanges per serving: 1/2 medium-fat meat, 1/2 fat.

CURRIED DEVILED EGGS

Makes 12.

• 6 hard-cooked eggs

• 2 tbsp. mayonnaise

• 1/4 tsp. salt

• Freshly ground black pepper

• 2 or 3 tbsp. buttermilk

• 1 tbsp. bottled chutney, such as Major Grey's

• 11/2 tsp. curry powder, or to taste

After hard-cooking the eggs, place the egg yolks in a glass or porcelain bowl and, using a wooden spoon, mash until smooth.

Stir in the mayonnaise, green onions, salt and black pepper.

In a very small pan or metal cup, stir together the buttermilk, chutney and curry powder. Place over very low heat and stir for 2 or 3 minutes, watching closely. Then stir the chutney spice mixture into the egg yolks and mix well.

Fill the cavity of the egg whites with the egg yolk mixture. Place the stuffed eggs on a glass or porcelain platter, lined with lettuce leaves, if desired. Cover the eggs with wax paper or plastic wrap. Chill at least 1 hour before serving, or longer, if desired.

Nutrition information per egg half:

Protein3 gCholesterol110 mgDietary fiber0 g

Diabetic exchanges per serving: 1/2 medium-fat meat, 1/2 fat.

CHICKEN OR HAM DEVILED EGGS

Makes 12.

• 6 hard-cooked eggs

• 4 tbsp. mayonnaise

• 1 or 2 tbsp. finely chopped or grated onion

• 2 to 3 tsp. coarse-grain mustard or smooth Dijon-style mustard

• 1/2 tsp. hot pepper sauce, or to taste, or 1 finely chopped chile pepper, seeds removed

• 2 tbsp. chopped parsley or cilantro

After hard-cooking the eggs, place the egg yolks in a glass or porcelain bowl and, using a wooden spoon, mash until smooth.

Add the chicken or ham, mayonnaise, onion, mustard, hot pepper sauce or chile pepper, and parsley or cilantro. Mix until well-blended.

Fill the cavity of the egg whites with the egg yolk mixture. Place the stuffed eggs on a glass or porcelain platter, lined with lettuce leaves, if desired. Cover the eggs with wax paper or plastic wrap. Chill at least 1 hour before serving, or longer, if desired.

Variation: Substitute cooked salmon, crabmeat or shrimp for the chicken or ham, and fresh dill can replace the parsley or cilantro.

Nutrition information per egg half:

Fat7 g

Saturated fat1 g

Sodium92 mg

Carbohydrates1 g

Calcium15 mg

Cholesterol113 mg

Dietary fiber0 g

Diabetic exchanges per serving: 1 medium-fat meat, 1/2 fat.

ANCHOVY OR CAVIAR DEVILED EGGS

Makes 12.

• 6 hard-cooked eggs

• 4 tbsp. mayonnaise

• Pinch of salt

• Freshly ground black pepper

• 1 (2 oz.) can caper-rolled anchovy filets, or 3 or 4 tbsp. black caviar, domestic or imported

Directions

After hard-cooking the eggs, place the egg yolks in a glass or porcelain bowl and, using a wooden spoon, mash until smooth. Stir in the mayonnaise , salt and black pepper and mix until smooth.

Fill the cavity of the egg whites with the egg-yolk mixture. Place the stuffed eggs on a glass or porcelain platter, lined with lettuce leaves, if desired.

If using the anchovies, drain and place on a layer of paper towels. Then arrange the anchovies on top of the stuffed eggs, or spoon on the caviar. Cover the eggs with wax paper or plastic wrap. Chill at least 1 hour before serving, or longer, if desired. Before serving, squeeze over the lemon wedges.

Nutrition information per egg half:

Protein4 gCholesterol110 mgDietary fiber0 g