Operating instructions

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 large egg yolk

1 tablespoon freshly squeezed

lemon juice

1 tablespoon wine vinegar

1-1/2 tablespoons water

1/2 teaspoon sugar

1/2 teaspoon flour

2-1/2 teaspoons dry mustard

1 teaspoon kosher salt

pinch of cayenne

2 tablespoons extra virgin olive oil

1-1/3 cups vegetable oil (canola, soya, etc.)

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 (17 - 20cm)

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 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

container, 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 • fibre 0g