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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 are necessary.
Makes 1-3/4 cups
Preparation: 15 - 20 minutes
1 large egg
1 large egg yolk
1 tablespoon freshly squeezed
lemon juice
1 tablespoon wine vinegar
1-1/2 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon flour
2-1/2 teaspoons dry mustard
1 teaspoon kosher salt
pinch of cayenne
2 tablespoons extra virgin olive oil
1-1/3 cups 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)
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 has 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
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 con-
tainer, cover and keep refrigerated. Keeps 3 to 4 days refrigerated.
Nutritional analysis per tablespoon:
Calories 108 (98% from fat) • carbo. 0g • pro. 0g • fat 12g
sat. fat 1g • chol. 15mg • sod. 70mg • fiber 0g
02CU13445 DLC-2011 IB REV 8/4/03 1:50 PM Page 53