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24
BASICS
MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes 1 cup
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 machine running, add the oil
through the drizzle hole in the pusher until all oil is
incorporated and the mayonnaise is emulsifi ed and
homogenous.
2. Scrape down sides; taste and adjust seasoning
accordingly.
Note: For fresh herb mayonnaise: process
1
⁄3 cup fi rmly
packed fresh herbs (e.g., parsley, dill, tarragon, basil,
etc.), stems removed, with the yolks before adding
the oil.
For a bolder-fl avored 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 93 (96% from fat) • carb. 0g • pro. 1g • fat 10g
• sat. fat 1g • chol. 41mg • sod. 104mg • calc. 5mg • fi ber 0g
*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,
cholesterol free egg substitute may be substituted for the egg yolks.
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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