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Scrape down the sides of the bowl or canister; with the machine running, dribble in the oil a drop at a time through the feed tube or the hole in the blender’s lid; once about half of the oil has been added, add more in a slow, thin, steady stream. When all the oil has been added, continue processing or blending until thick, about 1 minute, scraping down the sides of the bowl or canister occasionally. Transfer to a medium bowl; cover and refrigerate for up to 1 week.

Flavored Mayonnaises

For these, stir the ingredients together in a small bowl. Covered, they can be kept in the refrigerator for up to 1 week.

Classic Tartar Sauce

Makes about 1¼ cups

1 cup mayonnaise

2 tablespoons purchased pickle relish or finely chopped bread-and-butter pickles

2 tablespoons minced red onion

2 tablespoons minced parsley leaves

Mango Mayonnaise

Makes about 1½ cups

1 cup mayonnaise

½ cup mango chutney

2 teaspoons Worcestershire sauce

Wasabi Mayonnaise

Makes a little over

1 cup

1 cup mayonnaise

1 tablespoon prepared wasabi paste

1 tablespoon rice vinegar

* * *

Shrimp Salad

The celery should be very crisp to complement the shrimp. Makes 4 servings (can be doubled or tripled)

1¼ pounds medium shrimp (about 35 per pound), peeled and deveined

2 small radishes, finely diced

1 celery rib, finely diced

3 small sweet pickles, finely chopped, or 2 tablespoons sweet pickle relish

½ cup mayonnaise, homemade or purchased (regular, low-fat, or fat-free)

3 tablespoons sour cream (regular, low-fat, or fat-free)

1 tablespoon lemon juice

2 teaspoons minced tarragon leaves or 1 teaspoon dried tarragon

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Several dashes of hot red pepper sauce, or to taste

Fill a large bowl halfway with ice water and set it aside. Bring a large pot of water to a boil over high heat. Add the shrimp and cook until pink and firm, about 3 minutes.

Remove the shrimp with a slotted spoon or strainer; place them in the ice water to chill. Drain and blot dry with paper towels. Coarsely chop the cooked shrimp and set aside.

Combine the radishes, celery, pickles, mayonnaise, sour cream, lemon juice, and tarragon in a large bowl.

Add the shrimp and stir until all the ingredients are well combined; stir in the salt, pepper, and hot red pepper sauce.

To store: Cover and refrigerate for up to 2 days.

For an easier take on this salad: Use 1 pound frozen, precooked cold-water (“baby” or “salad”) shrimp, thawed. Because they are so small, do not chop them.

Chicken Salad

We’ve cut down the mayo in traditional chicken salad, but livened up the flavors with tahini, Worcestershire sauce, and Dijon mustard. Makes 6 servings (can be doubled)

1 tablespoon olive oil

1¼ pounds boneless skinless chicken breasts

6 tablespoons mayonnaise, homemade or purchased (regular, low-fat, or fat-free)

1 tablespoon lemon juice

1 tablespoon tahini

2 teaspoons Worcestershire sauce

1½ teaspoons Dijon mustard

½ teaspoon salt

½ teaspoon freshly ground black pepper

3 jarred whole roasted red peppers or pimientos, chopped (about ½ cup)

1 medium shallot, minced

1 celery rib, minced

Preheat the broiler and line the broiler rack with aluminum foil. Rub the oil into the chicken breasts, place them 4 to 6 inches under the heat source, and broil until lightly browned, until an instant-read meat thermometer inserted into the thickest part of the breast registers 160°F (our preference) or 170°F (the USDA recommendation), about 15 minutes, turning occasionally. Transfer to a cutting board and cool for 10 minutes.

Whisk the mayonnaise, lemon juice, tahini, Worcestershire sauce, mustard, salt, and pepper in a small bowl; set aside.

Slice the chicken into thin strips, then cut these into bite-sized pieces. Place them in a large bowl along with the roasted red peppers or pimientos, shallot, and celery.

Pour the dressing over the chicken mixture, then toss gently to serve.

To store: Cover and refrigerate for up to 2 days.

Variations: Reduce the mayonnaise