Basic Mayonnaise

• 4 large egg yolks*
• ½ teaspoon kosher salt
• 2 tablespoon Dijon-style mustard
• 2 teaspoon fresh lemon juice or white wine vinegar
• 2 to 2½ cups vegetable or canola oil, divided

Nutritional information per serving (1 tablespoon): Calories 85 (98% from fat) | carb. 0g | pro. 0g | fat 10g | sat. fat 1g | chol. 17mg | sod. 38mg | calc. 2mg | fiber 0g

1. Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor. Process the egg yolks, salt, mustard and lemon juice until smooth, about 30 seconds.With the machine running, add ¼ 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 minutes. Once the mixture is emulsified and homogenous, slowly add remaining oil until thick, about 1 minute. Taste and adjust seasoning accordingly. For herb mayonnaise: process ¹∕³ cup firmly packed fresh herbs, stems removed (e.g., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil. For lower-cholesterol mayonnaise, and to avoid using raw eggs, Egg Beaters® may be substituted for the egg yolks. *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, we recommend you 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.