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Basic Mayonnaise
(The American Egg Board recommends using the freshest eggs and then
heating them to kill salmonella bacteria. This recipe uses a procedure
suggested by cookbook author and food sleuth Shirley Corriher for heating
the eggs to sanitize them. The results are definitely worth the effort.
Proper refrigeration and storage is necessary.)
Makes 1 cup (250 ml)
1 large egg
1 large egg yolk
1-1/2 teaspoons (7 ml) freshly squeezed
lemon juice
1 teaspoon (5 ml) wine vinegar
1 tablespoon (15 ml) water
1/4 teaspoon (1 ml) sugar
1/4 teaspoon (1 ml) flour
2 teaspoons (25 ml) dry mustard
1/2 teaspoon (2 ml) kosher salt
pinch of cayenne
2 tablespoons (25 ml) extra virgin
olive oil
3/4 cup (175 ml) vegetable oil
Nutritional analysis per serving:
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g
sat. fat 1g • chol. 27mg • sod. 4mg • fiber 0g
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Insert the metal blade. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and
flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 8-inch [17.5 or
20 cm]) nonstick skillet, and heat over very low heat while gently stirring and scraping the
bottom of the pan with a spatula. When the mixture begins to thicken and resemble a custard
sauce, remove from the heat while still stirring and set in a pan of ice and water to stop mix-
ture from cooking. Stir until the egg mixture is cooled; let rest for 5 minutes. Wash the work
bowl, metal blade and lid in hot soapy water and dry thoroughly.
Insert the metal blade. Process the cooled egg mixture with the dry mustard, kosher salt, and
cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running, add
the olive oil slowly, taking about 30 seconds to add the entire 2 tablespoons (25 ml) . Scrape
the work bowl. With the machine running, add the vegetable oil to the small pusher, one-
quarter cup (50 ml) at a time, and allow the oil to drip slowly into the emulsion. The mayon-
naise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a
container, cover, and keep refrigerated. Keeps 3 to 4 days refrigerated.
Preparation: 15 – 20 minutes
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