No-Cook

A food processor helps make homemade mayonnaise quickly, but a whisk works just as well. Martha prefers to use entire eggs, not just the yolks, for a lighter texture. Add the oil very slowly, literally drop by drop. This prevents the oil from overwhelming the egg yolks and produces a smooth, creamy spread. By varying the ingredients, you can create endless variations. Substitute a flavored vinegar such as tarragon or sherry for the lemon juice, or alter the flavor by trying different olive oils. Seasonings or chopped fresh herbs may be added to the mayonnaise after it is made.

If you are concerned about raw eggs, use store-bought mayonnaise, and begin at step 3. The sauce can be made ahead and refrigerated in an airtight container for up to 2 days.

Known as nuoc cham, this Vietnamese table sauce is used to season dumplings, soups, and noodle dishes.

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Be careful not to marinate shellfish for longer than 20 minutes; the acid in the lemon juice will cook the flesh.

Serve with grilled pork or fish, such as red snapper or striped bass.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

For this version, make a basic tomatillo salsa, then puree it with avocado. This recipe makes extra salsa you can serve on its own along with tortilla chips. The salsa’s acidity preserves the color of guacamole; it can be refrigerated, in an airtight container, up to 1 day.

Refrigerate the vinaigrette in an airtight container up to 3 days.

This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

Toss this mix with 2 pounds potatoes before grilling. Once they have finished cooking, sprinkle the potatoes with fresh lime juice, if desired. See page 389 for grilling instructions.

The trick to achieving a good emulsification—suspending the oil in water-based ingredients such as vinegar—is to add the oil toward the end and whisk it in a little bit at a time.