Curry Mayonnaise

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            FOOD FUNNY
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Anna Welander says she doesn't think this is a true food funny,
but it sure has the ring of truth to me.

My friends and I had joined a weight-loss organization. At one
meeting the instructor held up an apple and a candy bar. "What
are the attributes of this apple," she asked, "and how do they
relate to our diet?"

"Low in calories" and "lots of fiber" were among the answers.

She then detailed what was wrong with eating candy, and
concluded, "Apples are not only more healthful but also less
expensive. Do you know I paid 75¢ for this candy bar?" We
stared as she held aloft the forbidden treat.

 From the back of the room a small voice spoke up: "I'll give you
a dollar for it."

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            TODAY'S RECIPE
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This versatile dressing can be used to bind chicken, shellfish, and
even fruit salads. It goes great on fresh salad greens too.

Curry Mayonnaise

1 cup (250 ml) mayonnaise, preferably homemade (see below)
1-2 cloves garlic, finely chopped or pressed through a garlic press
1 Tbs (15 ml) honey
1 Tbs (15 ml) lime juice
1-2 tsp (5-10 ml) curry powder
Cayenne pepper to taste (optional)

Combine the ingredients and mix well. Makes about 1 cup (250 ml).

Sauce Mayonnaise

Virtually any oil can be used. Lighter, more delicate oils such as
peanut, safflower, and corn oil may be used to serve with fish and
vegetables. To accompany heartier dishes a more robust oil, such
as olive or walnut oil, may be used.

[Note: The following recipes call for uncooked eggs. If salmonella
contamination is a concern to you, please skip these recipes.]

Traditional Method

3 large egg yolks
2 to 3 Tbs (30 - 45 ml) lemon juice or white wine vinegar
1 tsp (5 ml) Dijon-style mustard (optional)
Salt and freshly ground pepper to taste
1 1/2 (375 ml) cups oil

Whisk together the yolks, lemon juice or vinegar, mustard, salt,
and pepper until smooth and light. Add the oil a teaspoon at a
time, whisking constantly, until the mixture begins to thicken.
Do not add more oil until all of the oil you just added has been
absorbed. Once the mixture has started to thicken you can add
the oil a little faster. This sauce will keep refrigerated for 1 or 2
days. Serve immediately, or well chilled. Makes about 2 cups
(500 ml).

Blender Mayonnaise

1 large egg
2 large egg yolks
2 to 3 Tbs (30 - 45 ml) lemon juice or white wine vinegar
1 tsp (5 ml) Dijon-style mustard (optional)
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) oil

Place the egg, egg yolks, lemon juice or vinegar, salt, and pepper
in an electric blender or food processor and process 10 to 15
seconds. With the blender running, add the oil in a thin stream.
After about 1/3 of the oil has been added, the sauce should begin
to thicken, at which time you can add the oil a little bit faster. After
all the oil has been added scrape down the sides of the blender
and process an additional 10 seconds. Makes about 2 cups
(500 ml).
Received on Tue Sep 12 08:18:02 2006