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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 is necessary."

Ingredients

1 large egg
1 large egg yolk
1½ teaspoons fresh lemon juice
1½ teaspoons wine vinegar
1 tablespoon water
¼ teaspoon granulated sugar
¼ teaspoon 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.)

Instructions

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 white 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.

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Nutritional Information Per Serving

Calories 115 (97% from fat) - carb. 0g - pro. 1g - fat 13g - sat. fat 2g - chol. 26mg - sod. 78mg - calc. 3mg - fiber 0g

This recipe can be prepared using the following Cuisinart® products:
Prep 11 Plus™ 11-Cup Food Processor
Prep 11 Plus™ 11-Cup Food Processor
Pro Custom 11™ Food Processor
Prep 11 Plus™ 11-Cup Food Processor
Prep 11 Plus™ 11-Cup Food Processor
Prep 11 Plus™ 11-Cup Food Processor
Prep 11 Plus™ 11-Cup Food Processor
Prep 9™ 9-Cup Food Processor