Basic Mayonnaise, Teaspoon sugar | Cuisinart DLC-2011N specs

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 are necessary.

Makes 1-3/4 cups

Preparation: 15 - 20 minutes

	1	large egg	1/2	teaspoon flour
	1	large egg yolk	2-1/2	teaspoons dry mustard
	1	tablespoon freshly squeezed	1	teaspoon kosher salt
		lemon juice	pinch of cayenne
	1	tablespoon wine vinegar	pinch of cayenne
	1	tablespoon wine vinegar	2	tablespoons extra virgin olive oil
	1-1/2 tablespoons water		2	tablespoons extra virgin olive oil
	1-1/2 tablespoons water		1-1/3	cups vegetable oil (canola, soya, etc.)
	1/2	teaspoon sugar	1-1/3	cups vegetable oil (canola, soya, etc.)
	1/2	teaspoon sugar

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 8-inch) non- stick 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 has 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, kosher salt, and cayenne until blended,1 minute. Scrape the work bowl. With the machine running, add the olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the machine running, add the vegetable oil through the hole in the small pusher, one quarter cup at a time, and allow the oil to drip through the hole slowly into the emulsion. The mayonnaise will thicken as the oil is added. Taste and adjust seasonings as necessary. Remove to a con- tainer, cover and keep refrigerated. Keeps 3 to 4 days refrigerated.

Nutritional analysis per tablespoon:

Calories 108 (98% from fat) • carbo. 0g • pro. 0g • fat 12g

sat. fat 1g • chol. 15mg • sod. 70mg • fiber 0g

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Cuisinart DLC-2011N manual Basic Mayonnaise, Teaspoon sugar

Contents

DLC-2011N Yielding two 1-1/4 pound loaves Recommended work bowl capacity for various foodsCups whole grain flours no white flour added For custom recipes Place the box on a low Pusher AssemblyTable or on the floor Next to the kitchen Table of Contents Getting Ready CleaningBlades are sharp. Handle them carefully Operation Introduction Disc Operation Quick breads, muffins, and biscuitsBlade Operation Dough Button On ContinuousPrepare the dough ingredients and place in work bowl Inch pieces of even size and length To purée fruits and cooked vegetables To chop raw fruits and vegetablesTo dislodge food To chop hard foods To purée meat, poultry, fish and seafood To chop meat, poultry, fish and seafoodTo chop nuts To make peanut butter and other nut butters To whip cream To beat egg whitesTo make crumbs and crumb crusts Cut or break bread, crackers or cookies into Tip To make cake mixWhole peppers are an exception Large fruits like pineapple Small, round fruits and vegetables Remove the slicing or shredding discLong fruits Vegetables Small amounts of food Cooked meat and poultry Hard, at room temperatureUncooked meat and poultry Salami and other sausages Machine capacity Using the right bladeMeasuring the flour Proofing the yeast Kneading bread dough Adding liquidsKneading sweet dough Rising Dough feels tough after kneading Dough doesn’t clean inside of work bowlSoft dough or liquid leaks onto base of food processor Motor stops Metal dough blade rises in work bowl Blade doesn’t incorporate ingredients Technical Data For shipping instructions To the store where it was purchased or Recipe Table of Contents Fresh Tomato and Corn Salsa AppetizersRoasted Garlic and Red Pepper Spread Try this salsa on grilled chicken or seafood Roasted Shallot & Herb Hummus Hummus These savory wafers just melt in your mouth Jalapeño Jack WafersSmall onion Cup all-purpose flour Do-ahead prep makes these perfect for entertaining Turkey Sausage & Sun-Dried Tomato Puff Pastry PinwheelsShallot 1-1/2 ounce peeled and trimmed Egg wash 1 egg + 2 tablespoons water, beaten together For a savory side dish, use this stuffing in portobellos Spinach, Feta & Artichoke Stuffed MushroomsClove garlic Shallot, about 1 ounce, peeled Teaspoon Herbes de Provence Butternut Squash Bisque with Roasted Cremini Mushrooms SoupsMakes eight 7-ounce servings Preparation 40 to 45 minutes Teaspoon freshly ground pepper 1/2 cup half-and-half Chilled Roasted Red Bell Pepper & Corn Soup Inch pieces Teaspoon kosher salt GazpachoFresh cilantro for garnish, if desired Medium tomatoes, cored, cut into Cranberry Orange Bread Quick Breads Banana Nut Bread Almonds and pears combine to make this rich, moist tea bread Almond-Pear Bread Challah Braid Yeast BreadsCup warm water 105˚ 115˚F Large egg Tablespoon water Cups unbleached all-purpose flour Cheese Bread Spoil your family with homemade bread Classic White Bread Pizza Dough Basic Artisan Bread Artisan Breads To make baguettes Variation Adapted from Charles van Over Olive and Rosemary Country Loaf Ounces whole wheat flour Simple Wheat StarterOunces unbleached flour Makes one 24-ounce loaf Multi-Grain Sandwich Loaf Makes two long loaves Farm House Bread Entrées Pesto Salmon and Pesto Potatoes en Papillote Shrimp & Ginger Stuffed Sole Pesto, Cheese & Fresh Tomato Pizza PizzasTablespoons Pesto, p Ounce Reggiano Parmesan Ounces fontina, well chilled Five Cheese Pizza BiancoChives, cut in 1-inch lengths Well chilled Reduced version for pizza Pizza MargheritaSome of the best things in life are the simplest Make ahead for a picnic or tailgating party Roasted Pepper, Chevre & Mozzarella CalzoneMakes 4 large or 8 small calzones, 8 servings 2 red bell peppers, cut in half Simple Tomato Sauce Sauces & Dressings Creamy and tangy, perfect for crisp romaine Cranberry Relish with Toasted WalnutsCreamy Chevre & Peppercorn Dressing Herbed Balsamic Vinaigrette Teaspoon sugar Basic Mayonnaise Teaspoons fresh marjoram leaves or 1 teaspoon dried Tzatziki Sauce French Cut Green Beans with Shallots Sides Asian Slaw with Peanut Dressing Teaspoon ground white pepper Teaspoon salt Roasted Garlic and Parmesan Twice Baked PotatoesCup evaporated skim milk Cup maple syrup At room temperatureSavory Sweet Potatoes with Onions & Currants Desserts Cups 6 ounces lightly At room temperature Toasted hazelnutsHazelnut Butter Cookies Pound unsalted butter Chocolate heaven Double Chocolate Chunk Cookies Remove and reserve Lemon Ginger BiscottiDelicious with coffee or tea Basic Cheesecake White Chocolate Cream Cheese Frosting Carrot Cake Basic Flaky Pastry Dough Thaw at room temperature for an hour before usingInch pieces, well chilled To 4 tablespoons ice water Creamy apple pie with crunchy, crumb topping Old World Apple Crumb PieMakes 1 10-inch pie, 12 servings Preheat the oven to 375 F Each, peeled, cored and quartered Juice Deep-Dish Pear and Apple PieCup real maple syrup Preheat the oven to 400˚F Chocolate lover’s dream come true Dark Chocolate TrufflesCocoa Scrape the work bowl IBIB-5054A