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53
Nutritional information per tablespoon:
Calories 108 (98% from fat) • carb. 0g • pro. 0g • fat 12g
• sat. fat 1g • chol. 15mg • sod. 70mg • fiber 0g
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 scientist
Shirley Corriher for heating the eggs to sanitize them.
The results are definitely worth the effort.
Proper refrigeration and storage are necessary.
Makes 1¾ cups
Preparation: 15–20 minutes
1 large egg
1 large egg yolk
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1½ tablespoons water
½ teaspoon granulated sugar
½ teaspoon unbleached, all-purpose
flour
2½ teaspoons dry mustard
1 teaspoon kosher salt
pinch cayenne
2 tablespoons extra virgin olive oil
1
1
⁄3 cups vegetable oil
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, salt, and cay-
enne 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 container, cover and keep refrigerated. Keeps 3 to 4 days refrigerated.
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