Three Favorite Homemade Sauces: Basic Mayonnaise, Cilantro, Roasted Pepper, and Avocado

Ingredients

• 200 ml Vegetable oil (For emulsifying the basic mayonnaise.)
• 1 Egg (Preferably at room temperature.)
• Salt (A pinch, to taste.)
• 1 Lemon (Use the juice.)
• 0.5 cup Fresh cilantro (For the cilantro sauce.)
• 2 Garlic (Roasted in olive oil; use the peeled cloves.)
• Olive oil (As needed for roasting the garlic.)
• 1 Red bell pepper (Roasted on all sides, seeded, and peeled.)
• 1 Garlic (For the roasted pepper sauce.)
• Fresh cilantro (A handful, for the roasted pepper sauce.)
• 0.5 Avocado (Flesh from half an avocado.)
• 1 Lemon (Use the juice for the avocado sauce.)
• Black pepper (A pinch, to taste.)

Steps

1. 1

   Place the egg, a pinch of salt, and the juice of one lemon in a blender jar or a tall, narrow container suitable for an immersion blender.

2. 2

   Blend the ingredients and gradually add the 200 ml of vegetable oil in a thin, steady stream. Continue blending until the mixture emulsifies and becomes thick and creamy, like mayonnaise.

3. 3

   To prepare the garlic for the cilantro sauce, roast the two garlic cloves in a little olive oil over medium heat until soft and lightly golden. Let them cool for a few minutes.

4. 4

   Place 1 cup of the basic mayonnaise, half a cup of fresh cilantro, and the two roasted garlic cloves in the blender. Blend until you obtain a smooth, creamy green sauce.

5. 5

   To prepare the roasted pepper sauce, roast the bell pepper directly over the burner, turning it so that it chars and blackens on all sides.

6. 6

   Place the roasted pepper in a bag and seal it so it can steam. Wait a few minutes; then remove the charred skin, cut it open, and remove all the seeds.

7. 7

   Blend 1 cup of basic mayonnaise, the roasted and peeled bell pepper, one garlic clove, and a handful of cilantro until the sauce is smooth and well combined.

8. 8

   For the avocado sauce, add 1 cup of basic mayonnaise, the flesh of half an avocado, the juice of one lemon, and a pinch of black pepper to the blender.

9. 9

   Blend until you obtain a smooth, creamy, homogeneous sauce. Taste and adjust the salt or pepper if necessary.

10. 10

    Serve the three sauces immediately or refrigerate them in covered containers until ready to serve.

Notes

The original recipe instructs you to blend each preparation. Homemade mayonnaise should be kept refrigerated and preferably consumed within 2–3 days. For greater safety, use a very fresh or pasteurized egg. The amount of olive oil for roasting the garlic is not specified in the source.

Nutrition per serving

• sauce
• dip
• side dish
• homemade
• mayonnaise
• cilantro
• roasted pepper
• avocado