How to make a Classic Mayonnaise

Place 2 egg yolks, l teaspoon smooth mustard, salt and ground black pepper in a small bowl. Using electric beaters or a balloon whisk, beat until thick.

Slowly add 1 tablespoon white wine vinegar or lemon juice, beat until combined well. Add 11/4 cups good quality oil, drop by drop, to egg mixture, whisking or beating constantly.



After about half the oil has been used, add the remainder in a thin stream, whisking or beating constantly.

When mixture is thick and creamy, add an extra tablespoon of vinegar or lemon juice. Taste for seasonings; adjust with lemon, vinegar, salt, pepper or mustard. To make in a food processor.

Place yolks and vinegar in food processor. With motor running, add oil slowly in a thin stream. Process until thick and creamy.

Add seasonings to taste.
Vary the flavour with different oils (good quality): try light olive oil, or peanut, sunflower or safflower oil. Store mayonnaise in airtight container in refrigerator for up to 2 weeks.

Makes 1 1/2 cups.

How to prepare a miso sauce

Miso Sauce

1/2 cup soybean paste (miso)
1 large onion, finely chopped
2-3 tomatoes, finely chopped 3 cloves garlic, crushed 1 tbsp. patis
1/2 cup water
cooking oil

Saute garlic in oil until brown. Add onion and tomatoes. Saute for 3 minutes then, add miso. Season with patis and vetsin. After another 3 minutes, add water. Cook until sauce thickens.