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. The American Egg Board recommends using the freshest eggs and then heating them to kill salmonella bacteria.
Makes 1 cup
- 1 large egg
- 1 large egg yolk
- 1-1/2 teaspoons freshly squeezed lemon juice
- 1 teaspoon wine vinegar
- 1 tablespoon water
- 1/4 teaspoon sugar
- 1/4 teaspoon flour
- 2 teaspoons dry mustard
- 1/2 teaspoon kosher salt
- pinch of cayenne
- 2 tablespoons extra virgin olive oil
- 3/4 cup vegetable oil
- 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 (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 mixture from 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, kosher salt, and cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running, add the olive oil slowly, taking about 30 seconds to add the entire 2 tablespoons. Scrape the work bowl. With the machine running, add the vegetable oil to the small 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.
Nutritional analysis per serving:
Calories 115 (97% from fat) carb. 0g pro. 1g fat 13g sat. fat 1g chol. 27mg sod. 4mg fiber 0g
Preparation: 15 20 minutes