Sauces and Dressings
Mayonnaise - For Food Processor
makes 1¼ cups
Mayonnaise - For Food Processor
makes 1¼ cups
Taste the difference in homemade mayonnaise.
Ingredients
- 4 large egg yolks
- ¾ teaspoon kosher salt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- ¾ cup grapeseed or vegetable oil
Preparation
- Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice and water until smooth, about 30 seconds.
- With the machine running, add the first ¼ cup of the oil through the feed tube in a very slow stream, being sure each drop is incorporated into the yolks before adding the next. This step should take about 1 minute. Once the mixture is emulsified and homogenous, slowly add the remaining oil until thick, about 4 minutes. Taste and adjust seasoning accordingly.
NOTE: For fresh herb mayonnaise: process 1⁄3 cup firmly packed fresh herbs (i.e., parsley, dill, tarragon, basil, 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, 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.
For lower-cholesterol mayonnaise, and to avoid using raw eggs, Egg Beaters® may be substituted for the egg yolks.
