The difference in the flavor of homemade mayonnaise and the storebought variety is so great that you’ll know that the extra work was worth it. (Although with a food processor, it’s still very convenient.) Perfect for salads.

Ingredients:

2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water

Procedure:

Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

Ingredients:

2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado- sliced
10 strawberries, sliced
1/2 cup chopped pecans

Procedure:

In a small bowl- whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside. In a separate large bowl- place greens inside & top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate up to 2 hours before serving, or serve immediately.

Ingredients:

1 lb. (dry) Rigatoni pasta
1/2 cup carrots, chopped
1/2 cup fresh peas
1/2 cup bunch broccoli florets
1 lb. fresh asparagus
1/2 cup red bell pepper, chopped
3 red radishes, sliced
8 oz. baby spinach leaves, washed
1 pint cherry tomatoes, halved
1/2 cup small bunch green onions, sliced

Procedure:

Cook the pasta according to directions on package. While pasta is cooking, bring 2 inches of water to a boil in a saucepan. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl. Repeat blanching process with peas. Add peas to mixing bowl. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl. Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces. Add to mixing bowl. Add drained pasta to mixing bowl. Mix gently with blanched vegetables. Add bell pepper and radishes. Toss to mix.

Ingredients:

8 ounces macaroni or medium shells, uncooked
1 (10-ounce) package frozen shrimp, thawed and drained
1 1/2 cups of chopped celery
1 small cucumber, sliced
2/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons horseradish sauce, or more if you prefer
1 tablespoon grated onion

Procedure:

Prepare macaroni or shells according to the package. Mixed the cooked pasta, shrimp, celery, and cucumber in a large bowl. In a blender, combine the mayonnaise, sour cream, horseradish sauce, and onion. Toss and chill.