Mayonnaise is one of those foods that’s supposed to be simple to whip up at home, if you’ve got the right tools. I’ve been told it’s a revelatory experience: once you make it yourself, you’ll never go back to the jarred stuff. If you were lucky enough to unwrap a shiny new food processor over the holidays—or happen to possess a long-neglected one that you’ve been meaning to dig out—consider signing up for Food Processor Techniques. The menu for this class includes such items as “Fast as Delivery Pizza,” green salad with balsamic-oregano vinaigrette dressing, pie pastry, mushroom tart, and “silky pear ice.” And of course, mayo. Demystify those many blade attachments. Learn to puree on high speed. For those who love to play with kitchen gadgets, this class promises tasty results. And it might just break your store-bought mayo habit.

Mon., Jan. 7, 6:30 p.m., 2008