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 defi- nitely worth the effort. Proper refrigeration and storage is necessary.)

Makes 1 cup

1large egg

1large egg yolk

1½ teaspoons fresh lemon juice 1½ teaspoons wine vinegar

1tablespoon water

¼teaspoon granulated sugar

¼teaspoon unbleached, all-purpose flour

2 teaspoons dry mustard

½ teaspoon kosher salt

pinch cayenne

2 tablespoons extra virgin olive oil

¾ cup vegetable oil (canola, soya, etc.)

Insert the metal blade. Process the egg, egg yolk, lemon juice, vinegar, water, sugar and flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7- or 8-inch) nonstick skillet, and heat over very low heat while gently stirring and scraping the bottom of the pan with a spatula. When the mixture begins to thicken and resemble a custard sauce, remove from the heat while still stirring and set in a pan of ice and water to stop the cooking. Stir until the egg mixture is cooled, let rest for 5 minutes. Wash the work bowl, metal blade and lid in hot soapy water and dry thoroughly.

Insert the metal blade. Process the cooled egg mixture with the dry mustard, salt, and cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running, add the olive oil very, very slowly, taking about 1 minute to add the entire 2 tablespoons. Scrape the work bowl. With the machine running, add the vegetable oil to the small pusher, one-quarter cup at a time, and allow the oil to drip slowly into the emulsion. The mayonnaise 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.

Nutritional information per tablespoon:

Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 2g

• chol. 26mg • sod. 78mg • calc. 3mg • fiber 0g

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Cuisinart DLC-2009CHB manual Sauces and Dressings, Basic Mayonnaise
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DLC-2009CHB specifications

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