Mayonnaise

Mayonnaise
Mayonnaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2.5

Cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2.5

servings

Ingredients

  • 3

    egg yolks

  • 2

    cups vegetable or olive oil

  • 1

    lemon, juiced

  • 1

    teaspoon salt

  • 1/4

    teaspoon dry mustard

  • 1

    tablespoon cider vinegar

Directions

Place egg yolks in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 10 and whip about 3 minutes, or until yolks are stiff and pale yellow. Reduce to Speed 8 and slowly add 1 cup oil, a teaspoon at a time, in a thin stream. If mixture becomes too thick, thin with a little lemon juice. Carefully add remaining oil in a slow, steady stream until completely absorbed. Reduce to Speed 6, add lemon juice, salt, dry mustard, and vinegar, and whip just until blended. Store mayonnaise in refrigerator. PER SERVING: (2 TABLESPOONS) ABOUT 101 CAL, 0 g PRO, 0 g CARB, 11 g FAT, 15 mg CHOL, 59 mg SOD. If mayonnaise should separate, beat a fresh, warm egg yolk in mixer bowl for minute using the wire whip. Beat in a few drops of oil, then a teaspoon of the separated mayonnaise. As the new sauce comes together, add the separated mayonnaise in increasing amounts until all of it has been incorporated. DILL MAYONNAISE 1 cup mayonnaise 1 teaspoon dried dill weed 1 tablespoon lemon juice 1/4 teaspoon pepper Place all ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix 1 minute. Chill thoroughly before serving. PER SERVING: (2 TABLESPOONS) ABOUT 48 CAL, 0 g PRO, 2 g CARB, 4 g FAT, 6 mg CHOL, 26 mg SOD.

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