Sauces and Dressings
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 sleuth Shirley Corriher for heating the eggs to sanitize them. The results are definitely worth the effort. Proper refrigeration and storage is necessary.)
| Makes 1 cup (250 ml) | |||
1 | large egg | 1/4 | teaspoon (1 ml) flour | |
1 | large egg yolk | 2 | teaspoons (25 ml) dry mustard | |
teaspoons (7 ml) freshly squeezed | 1/2 | teaspoon (2 ml) kosher salt | ||
| lemon juice |
| pinch of cayenne | |
1 | teaspoon (5 ml) wine vinegar |
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2 | tablespoons (25 ml) extra virgin | |||
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1 | tablespoon (15 ml) water |
| olive oil | |
1/4 | teaspoon (1 ml) sugar | 3/4 | cup (175 ml) 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
Insert the metal blade. Process the cooled egg mixture with the dry mustard, kosher salt, and cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running, add the olive oil slowly, taking about 30 seconds to add the entire 2 tablespoons (25 ml) . Scrape the work bowl. With the machine running, add the vegetable oil to the small pusher, one- quarter cup (50 ml) at a time, and allow the oil to drip slowly into the emulsion. The mayon- naise 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.
Preparation: 15 – 20 minutes
Nutritional analysis per serving:
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g
sat. fat 1g • chol. 27mg • sod. 4mg • fiber 0g
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