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 on Low, slowly
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 mustard by ½ teaspoon and
lemon juice to 1 tablespoon.
Nutritional information per serving (1 tablespoon):
Calories 93 (96% from fat) • carb. 0g • pro. 1g • fat 10g
sat. fat 1g • chol. 41mg • sod. 104mg • calc. 5mg • fi ber 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
24
BASICS
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