Nourish Network

Use this as a drizzle or dip for just about any Asian dish. Fumiko’s Gyoza are especially good for dunking.

Homemade mayonnaise is rich, creamy, and tangy in a way stuff from the jar can’t duplicate. Whipping up your own mayo also is a use of leftover egg yolks from making meringues and other egg-white-based recipes (like our Chocolate Angel Food Cake). I enjoy the satisfaction of whipping the egg yolks by hand, but you could use a blender, food processor, or stand mixer fitted with a whisk attachment (a good idea if you decide to double or triple this recipe). The amount of oil you’ll use depends on the size of the yolks and how thick you like your mayonnaise; for a stiff sauce, use more oil. This mayo is great spread on a sandwich, as well as in other recipes, like Bestest Buttermilk-Chive Dressing. To make alioli, substitute extra-virgin olive oil for canola, and add a clove or two of garlic that’s been mashed to a paste.

There’s nothing quite like the buttery flesh of an avocado, made even better by the fact that they’re loaded with healthy fats. Do be aware, though, that those same fats make this a calorically-dense dish . . . so just be conscious of your bites.

This is the salad I’ve settled on serving with the Pollo en Jocon we’ll be having for Thanksgiving—a mixture of creamy and rich and light and crisp (it’s a variation on a traditional Guatemalan recipe from the excellent book, False Tongues and Sunday Bread). I could tell you about how healthy the monounsaturated fats from the avocados are, but you already know that. Instead, just enjoy the dish.