Ingredients:

(basic recipe is per one egg yolk)

* 1 egg yolk

* 1/8 l vegetable or light olive oil

* 1-2 tsp smooth mustard

* 1 tsp lemon juice

* 1 tsp sugar

* salt to taste

Method:

Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks with mustard, sugar, salt and lemon juice until they’re thoroughly beaten.

Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time until emulsifies.

When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.

If the emulsion thickens too much, add a teaspoon or so of lemon juice to thin it out. Continue adding oil, stopping occasionally to add more lemon juice if the mixture gets too thick.

Store unused portion in the refrigerator, where it should keep for a day or two.

Note:  Homemade maionese should be made only from completely fresh and high quality eggs to prevent food poisoning. Because there is no preservatives it should be consumed quickly, therefore only small amount should be made at a time. However, the taste of homemade maionese beats the commercial ones.

Ingredients:

1 avocado

3 tablespoons olive oil

1 tablespoon lemon juice

½ cup water

sea salt to taste

¼ black pepper

Method:

1. Place avocado, olive oil, lemon juice and water in vita-mix (water can be adjusted to desired consistency).

2. Puree until smooth then blend in salt and pepper.

3. Serve over green or chopped salad.

Ingredients:

* 1/2 cup low fat yogurt

* 1/4 cup fresh parsley, chopped roughly

* 1 tablespoon mayonnaise

* 1/2 teaspoon dry hot mustard

* 1 clove garlic, minced

* 1 orange, juiced

* 2 tablespoons fresh basil. Chopped roughly

Method:

1. Using a whisk combine all ingredients in a bowl and blend until mixed evenly.

2. Refrigerate.

Ingredients:

1/2 of an English cucumber, partially peeled OR

1 whole  cucumber – peeled and seeded

1 cup plain yogurt (preferably Greek yogurt or regular yogurt strained through a cheesecloth)

1/3 cup sour cream

juice of 1/4 lemon

1 tsp. dill weed (optional)

2 cloves garlic, crushed

salt and pepper to taste

Method:

1. Grate the cucumber and squeeze out all of the juice.

2. Mix all other ingredients in a medium bowl. Add cucumber.

3. Let stand in fridge for at least 1 hour.

4. Serve with pita chips as an appetizer or with Greek meatballs (recipe follows).

Ingredients:

* 1/2 cup mayonnaise

* 1 tablespoon chopped gerkins

* 1 tablespoon chopped shallots

* 1 tablespoon capers, drained

* 2 tablespoons freshly squeezed lemon juice

* Coarse salt and freshly ground black pepper

Method:

In a small bowl whisk together mayonnaise, gerkins, shallots, capers, and lemon juice. Season with salt and pepper.

Tip:

Fish and chips just isn’t the same without tartar sauce! Although there are a lot of different recipes out there, tartar sauce is commonly made from mayonnaise, chopped capers and chopped dill pickles. The addition of some tartar sauce makes a quick and tasty fish or seafood dish.

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.
This recipe gives smooth dip and spread guacamole with rich flavour.

Method:

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl of a food processor.

2 Add all other ingredients and process until smooth.

Remember that much of this is done to taste because of the variability in the ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Serves 4.