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10
BASICS
4 LARGE EGG YOLKS
¾ TEASPOON KOSHER SALT
1 TEASPOON DIJON MUSTARD
1 TABLESPOON FRESH LEMON JUICE
1
TABLESPOON WATER
¾ CUP GRAPESEED OR
VEGETABLE OIL
Makes 1¼ cups
1. Insert the chopping blade into the work bowl of the
food processor. Process the egg yolks, salt, mustard,
lemon juice and water until smooth, about 30
seconds.
2. With the machine running, add the rst ¼ cup of the
oil through the feed tube in a very slow stream, being
sure each drop is incorporated into the yolks before
adding the next. This step should take about 1
minute. Once the mixture is emulsi ed and homog-
enous, slowly add the remaining oil until thick, about
4 minutes. Taste and adjust seasoning accordingly.
NOTE: For fresh herb mayonnaise: process
1
⁄3 cup rmly
packed fresh herbs (i.e., parsley, dill, tarragon, basil,
etc.), stems removed, with the yolks before adding the
oil.
*Raw egg warning: Caution is suggested in consuming
raw and lightly cooked eggs due to the slight risk of
salmonella or other food-borne illness. To reduce this
risk, we recommend you use only fresh, properly
refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites
and the shell.
For lower-cholesterol mayonnaise, and to avoid using
raw eggs, Egg Beaters® may be substituted for the egg
yolks.
Nutritional information per serving
(1 tablespoon, using egg yolks):
Calories 93 (96% from fat)
|
carb. 0g
|
pro. 1g
|
fat 10g
sat. fat 1g
|
chol. 41mg
|
sod. 104mg
|
calc. 5mg
|
ber 0g
Taste the difference in homemade mayonnaise.
BASIC MAYONNAISE