Mayonnaise
By HeatherS
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
Details
Servings 3
Preparation
Step 1
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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