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  Added: Apr 10, 2006  •  Visited (540)  •  Print version Print this recipe (76)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mayonnaise
What You Need:
  • 3 egg yolks, at room temperature
  • 1 to 3 teaspoons strained fresh lemon juice
  • ˝ teaspoon< dry mustard
  • ˝ teaspoon salt
  • 1/8 teaspoon ground white pepper
  • cups vegetable or olive oil or a combination of both
  • 2 tablespoons boiling water (optional)

  • How To Cook:
    1. Warm a small mixing bowl in hot water, dry it quickly but thoroughly, and drop in the egg yolks. With a wire whisk or a rotary or electric beater, beat the yolks vigorously for about 2 minutes, until they thicken and cling to the whisk or beater when it is lifted from the bowl. Stir in 1 teaspoon of lemon juice and the mustard, sait and white pepper.

    2. Beat in ˝ cup of the oil ˝ teaspoon at a time; make sure each addition is absorbed before adding more. By the time the ˝ cup of oil has been beaten in, the sauce should be the consistency of thick cream.

    3. Pour in the remaining oil in a slow, thin stream, beating constantly. Then taste for seasoning and add up to 2 more teaspoons of lemon juice if desired.

    4. To make the mayonnaise creamier and lessen the danger of separating, beat in the boiling water, 1 tablespoon at a time. Cover the mayonnaise tightly with foil or plastic wrap and refrigerate until ready to use. The mayonnaise can safely be kept in the refrigerator for up to one week.
     
    Serving Size: about 2 cups
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Herbs & Spices » Mustard
    Dish » Sauces & Condiments

     





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