Sauces and Dressings
Mayonnaise
Yield: 1 cup
Mayonnaise
Yield: 1 cup
Taste the difference in homemade mayonnaise.
Nutritional information per serving (1 tablespoon):Calories 104 (97% from fat)
carb. 0g
pro. 1g
fat 12g
sat. fat 1g
chol. 46mg
sod. 113mg
calc. 6mg
fiber 0g
carb. 0g
pro. 1g
fat 12g
sat. fat 1g
chol. 46mg
sod. 113mg
calc. 6mg
fiber 0g
Ingrédients
- 4large egg yolks
- ¾teaspoon kosher salt
- ½teaspoon Dijon mustard
- 1teaspoon fresh lemon juice
- 1tablespoon water
- ¾cup vegetable oil
Preparation
- 1. Insert the chopping blade into the work bowl of the food processor. Process the egg yolks, salt, mustard, lemon juice, and water on Low until smooth, about 30 seconds. With the food processor still running on Low, add the oil through the drizzle hole in the pusher until all oil is incorporated and the mayonnaise is emulsified and homogeneous.
- 2. Scrape down sides; taste and adjust seasoning accordingly.
- Note: For fresh herb mayonnaise: Process ¹∕³ cup firmly packed fresh herbs (e.g., parsley,
- dill, tarragon, basil, etc.), stems removed, with the yolks before adding the oil. For a bolderflavored mayonnaise, increase the salt by ¼ teaspoon, the Dijon by ½ teaspoon and lemon juice to 1 tablespoon.
