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MAYONNAISE 1 egg 1/2 teaspoon (2 mL) salt 1/2 teaspoon (2 mL) dry mustard 1/2 teaspoon (2 mL) sugar dash cayenne pepper 2 tablespoons (30 mL) white tarragon vinegar 1 cup (250 mL) vegetable oil Put egg, seasonings, vinegar and 1/4 cup (50 mL) of oil into blender container. Cover and process at ON. Immediately remove feeder cap and pour in the remaining oil in a steady stream. (If necessary, stop blender, use rubber spatula to keep mixture around agitator blades. Cover and continue to process.) Store covered in the refrigerator up to 1 week. YIELD: APPROXIMATELY 1-1/4 CUPS (300 ML) VARIATION: LOW-CHOLESTEROL MAYONNAISE Use 2 egg whites instead of 1 whole egg. Proceed as above. FRENCH DRESSING 1 cup (250 mL) vegetable oil 2/3 cup (150 mL) ketchup 1/2 cup (125 mL) cider vinegar 1/2 cup (125 mL) sugar 1/2 small onion, halved 1 tablespoon (15 mL) lemon juice 1 teaspoon (5 mL) salt 1 teaspoon (5 mL) dry mustard 1 teaspoon (5 mL) paprika 1/4 teaspoon (1 mL) garlic powder dash pepper Put all ingredients into blender container. Cover and process at ON until blended. YIELD: 2-1/2 CUPS (625 ML) 20 LOW-CALORIE RANCH DRESSING 1 cup (250 mL) buttermilk 2 sprigs fresh parsley 1 cup (250 mL) lowfat cottage cheese 2 peppercorns 1 1-inch (2.5 cm) piece onion 1/2 teaspoon (2 mL) dill weed 1/2 clove garlic 1 packet artificial sweetener Put all ingredients into blender container. Cover and process at ON until smooth. Chill for 1 hour before serving. YIELD: 2 CUPS (500 ML) RASPBERRY VINAIGRETTE 1/4 cup (50 mL) water 1/4 cup (50 mL) raspberry vinegar 1 clove garlic 1/2-inch (1.25 cm) sliced shallot 2 tablespoons (30 mL) walnuts 1 teaspoon (5 mL) Dijon mustard 1/2 teaspoon (2 mL) sugar 1/4 teaspoon (1 mL) basil dash pepper dash salt 1/2 cup (125 mL) safflower oil Put first four ingredients into blender container. Cover and process at ON until garlic and shallot are finely chopped. Stop blender and add all remaining ingredients except oil. Cover and process at ON. With motor running, remove feeder cap and pour in oil in a steady stream and process until well blended. YIELD: 1 CUP (250 ML) ITALIAN DRESSING 1/4 cup (50 mL) white vinegar 1 clove garlic 1 cup (250 mL) vegetable oil 1 tablespoon (15 mL) grated Parmesan cheese 1 teaspoon (5 mL) salt 1 teaspoon (5 mL) sugar 1 teaspoon (5 mL) celery salt 1/4 teaspoon (2 mL) dry mustard 1/2 teaspoon (1 mL) pepper 1-2 sprigs fresh parsley Put vinegar and garlic clove into blender container. Cover and process at ON until garlic is finely chopped. Remove feeder cap and pour in all remaining ingredients except parsley and process until well blended. Stop blender. Add parsley. Cover and process 2 times at PULSE. YIELD: 1-1/3 CUPS (325 ML) 21