Mayonnaise

admin, January 17, 2015

Serving Size: 1-1.5 cups

Ingredients:

  1. 2 egg yolks
  2. 3/4 teaspoon salt
  3. 1/2 teaspoon powdered mustard
  4. 1/8 teaspoon sugar
  5. Pinch cayenne pepper
  6. 4 to 5 teaspoons lemon juice or white vinegar
  7. 1-1/2 cups olive or other salad oil
  8. 4 teaspoons hot water

 

Directions:

Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

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