Prep Time: 5 minutes
Total Time: 5 minutes
- 1 large egg
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1-1/2 teaspoons white wine vinegar
- 1 cup oil, peanut or corn
- 1 to 2 Tablespoons lemon juice
Yield: 1-1/4 cups
(Except for Remoulade, each starts with one cup.)
Aioli: Add 4 cloves garlic mashed with 1/8 teaspoon salt and 1/2 teaspoon lemon juice. Add 1 to 2 tablespoons olive oil, enough to make a soft consistency. Good with fish soups, fish, poached or boiled eggs, vegetables.
Creamy: Stir in as much as an equal amount of sour cream or unflavored yogurt. For salad dressing, use cream or buttermilk.
Green Goddess: Add 1 small clove garlic, chopped, 2 to 3 chopped anchovy fillets, 3 tablespoons chopped parsley, 6 tablespoons sour cream and lemon juice to taste. Serve on salad or with fish and shellfish.
Herb: Puree 2 tablespoons chopped fresh herbs with an equal part lemon juice. Press out liquid, stir into mayonnaise. Nice with fish, poached or boiled eggs, vegetables.
Horseradish: Add horseradish to taste. Serve with ham, beef, corned beef.
Remoulade: Add to 1-1/2 cups mayonnaise 1 finely chopped hard-cooked egg, 1 tablespoon chopped capers, 1 tablespoon chopped parsley, 1 teaspoon lemon juice. Classic accompaniment to cold poached or boiled eggs, fried fish, cold vegetables, cold meats.
Scandinavian Mustard: Add 2 tablespoons Dijon mustard, 4 teaspoons brown sugar, 2 tablespoons fresh dill. Sweet and luscious with smoked or fresh salmon, ham, cold meats.
Tartar Sauce: Add 1 tablespoon minced pickles, 1/2 tablespoon minced onion, 2 teaspoons parsley, 1 teaspoon lemon juice. A little dried tarragon is optional. Serve with fish and shellfish.
Thousand Island or Russian: Stir in 1/4 cup chili sauce, 2 tablespoons chopped gherkins, 1 chopped shallot or green onion, 1 teaspoon grated horseradish. Serve with boiled eggs, fish, shellfish, cold meats, cold vegetables, green salad or a Reuben sandwich.
Recipe Source: The Kitchen Companion by Polly Clingerman (American Cooking Guild)
Reprinted with permission.