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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 cook-
book author and food sleuth Shirley Corriher for heating the eggs
to sanitize them. The results are definitely worth the effort.
Proper refrigeration and storage are necessary.
Makes 1-3/4 cups (440ml)
Preparation: 15 - 20 minutes.
1 large egg
1
large egg yolk
1
tablespoon (15ml) freshly
squeezed lemon juice
1
tablespoon (15ml) wine vinegar
1-1/2 tablespoons (25ml) water
1/2 teaspoon (2ml) sugar
1/2 teaspoon (2ml) flour
2-1/2 teaspoons (12ml) dry mustard
1 teaspoon (5ml) kosher salt
1 pinch of cayenne
2 tablespoons (30ml) extra virgin
olive oil
1-1/3 cups (330ml) vegetable oil
(canola, soya, etc.)
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 or 20cm]) 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 the 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,1 minute. Scrape the work bowl. With the machine
running, add the olive oil through the hole in the small feed tube very slowly. Scrape
the work bowl. With the machine running, add the vegetable oil through the hole in
the small pusher, one quarter cup (75ml) at a time, and allow the oil to drip through
the hole slowly into the emulsion. The mayonnaise 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.
Nutritional analysis per tablespoon (15ml):
Calories 108 (98% from fat) • carbo. 0g • pro. 0g • fat 12g
sat. fat 1g • chol. 15mg • sod. 70mg • fiber 0g
DLC-2011C IB-3622-CAN-B sc 10/5/02 10:01 AM Page 45