KitchenAid KFC3100CR Use & Care Guide - Page 15

HOMEMADE MAYONNAISE 1 pasteurized egg 1⁄2 teaspoon salt 1⁄2 teaspoon sugar 1⁄2 teaspoon dry mustard 8 drops hot pepper sauce 2 tablespoons lemon juice 1 cup vegetable oil Place egg, salt, sugar, mustard, pepper sauce, and 1 tablespoon lemon juice in chopper. Process 5 seconds to blend. Through small opening in lid and with chopper running, slowly pour in half of oil. Continuing to process, add remaining lemon juice and remaining oil until mayonnaise is thick and smooth; process until all oil is incorporated. Yield: About 11⁄2 cups. 24 servings (1 tablespoon per serving). Per serving: About 85 cal, 0 g pro, 0 g carb, 9 g fat, 9 mg chol, 54 mg sod. VARIATION Chipolte Mayonnaise Prepare as directed above. Add 1 tablespoon chipolte chile in adobo sauce and 1⁄4 teaspoon adobo sauce to mayonnaise; process to blend. Per serving: About 84 cal, 0 g pro, 0 g carb, 9 g fat, 9 mg chol, 51 mg sod. Lemon Dill Mayonnaise Begin by placing 2 tablespoons lightly packed fresh dill in chopper; process 4 to 5 seconds to chop. Add egg, 1⁄2 teaspoon grated lemon peel, salt, sugar, mustard, pepper sauce, and 1 tablespoon lemon juice. Continue as directed above. Per serving: About 84 cal, 0 g pro, 0 g carb, 9 g fat, 9 mg chol, 51 mg sod. MANGO SAUCE 2 ripe mangoes, peeled, pitted, and cut into 1-inch pieces 3 tablespoons freshly squeezed orange juice 3 tablespoons powdered sugar Place all ingredients in chopper. Pulse 2 to 3 times for 10 seconds each until blended. Serve over ice cream, fruit, or pound cake. Yield: 11⁄2 cups. 6 servings (1⁄4 cup per serving). Per serving: About 63 cal, 0 g pro, 16 g carb, 0 g fat, 0 mg chol, 1 mg sod. 15