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25
BASICS
MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes 1 cup
Active Time: 10 minutes
Inactive Time: n/a
1. Insert the chopping blade into the work bowl of the
food processor. Process the egg yolks, salt, mustard,
lemon juice and water on Low until smooth, about 30
seconds. With the food processor still running on
Low, add the oil through the drizzle hole in the
pusher until all oil is incorporated and the
mayonnaise is emulsified and homogenous.
2. Scrape down sides; taste and adjust seasoning
accordingly.
Note: For fresh herb mayonnaise: Process
1
⁄3 cup firmly
packed fresh herbs (e.g., parsley, dill, tarragon, basil,
etc.), stems removed, with the yolks before adding the
oil.
For a bolder-flavored mayonnaise, increase the salt by
¼ teaspoon, the Dijon by ½ teaspoon and lemon juice
to 1 tablespoon.
Nutritional information per serving
(1 tablespoon, using egg yolks):
Calories 104 (97% from fat) • carb. 0g • pro. 1g • fat 12g
• sat. fat 1g • chol. 46mg • sod. 113mg • calc. 6mg • fiber 0g
4 LARGE EGG YOLKS
¾ TEASPOON KOSHER SALT
½ TEASPOON DIJON MUSTARD
1 TEASPOON FRESH LEMON JUICE
1 TABLESPOON WATER
¾ CUP VEGETABLE OIL
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