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BASICS
MAYONNAISE
Taste the difference in homemade mayonnaise.
Makes 1 cup
1. Put the egg yolks, salt, mustard, lemon juice and
water into the large work bowl fitted with the large
chopping blade. Process on Low until smooth,
about 30 seconds.
2. With the food processor still running on Low, add the
oil through the hole in the small pusher until all the oil
is incorporated and the mayonnaise is emulsified and
homogenous. Scrape down sides. Taste and adjust
seasoning as desired. Store remaining mayonnaise in
an airtight container in the refrigerator.
TIP: 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):
Calories 104 (97% from fat) • carb. 1g • 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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