Basic Homemade Mayonnaise<< Back to list

4large egg yolks
tspKosher salt
2tbspDijon-style mustard
2tspfresh lemon juice or white wine vinegar
2 to 2cupsvegetable or canola oil, divided
Directions Insert the large metal chopping blade into the large work bowl of the food processor. Process the egg yolks, salt, mustard and lemon juice until smooth, about 30 seconds. With the machine running, add 1/4 cup of the oil through the feed tube, drop by drop, being sure each drop is incorporated with the yolks before adding the next. This step should take about 5 mins. Once the mixture is emulsified and homogeneous, slowly add remaining oil until thick, about 1 min. Taste and adjust seasoning accordingly.

3 cup(s)

  • For fresh herb mayonnaise: process 1/3 cup firmly packed fresh herbs (i.e., parsley, basil, dill, taragon, etc.), stems removed, with the yolks before adding the oil.

    *Raw egg warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

    For lower cholesterol mayonnaise, and to avoid using raw eggs, Egg Beaters may be substituted for the egg yolks.

    If you feel uneasy using raw egg yolks, Cusinart also has a recipe that heats the eggs to sanitize them:
    [Carolyn Plocher - 2011-02-01 13:48:08]

I never knew it was so easy to make it from scratch. Mayonnaise can be surprisingly delicious.

Carolyn Plocher

Cuisinart Elite Cookbook

Feb 1, 2011

Feb 6, 2011

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