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34
MAYONNAISE
(MADE WITH EGG SUBSTITUTE)
Yield: 3-3/4 cups
Preparation: 5 minutes
6 tablespoons Eggbeaters
®
or Simply Eggs
®
3 tablespoons freshly squeezed lemon juice
3 tablespoons Dijon mustard
3 tablespoons wine vinegar (red or white – may also use
herb or fruit flavored)
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
3 cups flavorless oil (such as Canola oil)
Insert the metal blade in the processor. Put the egg substitute,
lemon juice, mustard, wine vinegar, sugar, salt, and pepper in the
work bowl. Process 10 seconds to blend. Scrape the work bowl.
With the machine running, add the oil in a slow steady stream,
processing until the mixture thickens and an emulsion is formed.
Nutritional analysis per serving:
Calories 200 (97% from fat) • carbo. 1g • pro. 1g • fat 22g •
sat. fat 2g • chol. 0mg • sod. 103mg • fiber 0g
JALAPEÑO CRANBERRY RELISH WITH TOASTED WALNUTS
Yield: 12 cups
Preparation: 5 -10 minutes, plus 10 minutes to toast the walnuts
1-1/2 cup walnut halves or pieces, shells removed
zest of 3 oranges, bitter white pith removed
3 cups sugar
3-6 jalapeño peppers, stemmed, halved and seeded, to taste
12 cups fresh whole cranberries
(may use frozen – do not thaw)
2 navel oranges, peeled, cut into quarters
Preheat oven to 350°F. Place walnuts in a baking pan and toast
until golden brown and fragrant, about 8-10 minutes.
Cool slightly.
Insert metal blade. Process the zest with 1 cup of the sugar until
finely chopped, about 45 seconds. Add cranberr ies, jalapeños,
oranges and reserved nuts; pulse until coarsely chopped, about
10 – 12 times. Add remaining sugar; pulse to blend, 10 times.
Pulse several more times if a finer consistency is desired. This
relish may be made in advance and stored in the refr igerator until
ready to use.
Nutritional analysis per serving:
Calories 101 (31% from fat) • carbo. 17g • pro. 1g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 1mg • fiber 2g
VERY BERRY SAUCE
Yield: 6 cups
Preparation: 10 minutes
12 ounces fresh or frozen strawberries (not in syrup, thawed)
12 ounces fresh or frozen raspberries (not in syrup, thawed)
12 ounces fresh or frozen blueberries (not in syrup, thawed)
1-1/4 cups good quality strawberry or raspberry preserves
Superfine or turbinado sugar to taste
Insert the metal blade. Process the strawberries and raspberries
until smooth, 30 seconds. Add the preserves and process until
smooth, 20 seconds. Taste and add sugar if needed. Strain
through a chinois or fine mesh sieve, pressing on the solids.
Discard the seeds. Refrigerate until ready to use.
Nutritional analysis per 1/4 cup serving:
Calories 32 (3% from fat) • carbo. 7g • pro. 0g • fat 0g •
sat. fat 0g • chol. 0mg • sod. 0mg • fiber 1g
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