BASIC MAYONNAISE
I have been using the recipe from the Cuisinart instruction booklet for over 15 years. This is the new recipe that is prepared without raw eggs. It is much safer to eat, produces perfect mayonnaise every time, and is a snap to make.
Provided by Miss V
Categories < 15 Mins
Time 15m
Yield 1 3/4 Cups Mayonnaise
Number Of Ingredients 12
Steps:
- Insert the metal blade in your food processor. 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 9 inch ) nonstick skillet, and heat over very low heat while gently 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 the 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, salt and cayenne until blended, 1 minute. Scrape the work bowl. With the machine running, add the olive oil through the hole in the small feed tube very slowly. Scrape the work bowl. With the machine running, add the vegetable oil through the hole 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 3-4 days refrigerated.
Nutrition Facts : Calories 239, Fat 22, SaturatedFat 3.9, Cholesterol 228.7, Sodium 1374, Carbohydrate 4.8, Fiber 0.8, Sugar 2, Protein 6.3
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Garrett Cowan
[email protected]I love how versatile this mayonnaise is. I can use it on sandwiches, salads, and even as a dip for vegetables.
Bianca Favini
[email protected]This is the best mayonnaise recipe I've ever tried. It's so easy to make and it tastes amazing.
Saddam hingoro
[email protected]I'm so glad I found this recipe. I've been looking for a good mayonnaise recipe for a long time.
Vyclops
[email protected]This mayonnaise is so good, I could eat it with a spoon!
patience jamba
[email protected]I've been using this recipe for a few months now and I'm really happy with it. It's a great basic mayonnaise recipe that can be used for a variety of dishes.
Yasir Nisar
[email protected]I made this mayonnaise for the first time last week and I was really impressed. It's so easy to make and it tastes just as good as store-bought mayonnaise.
Chamberline Wobodo
[email protected]This mayonnaise is the perfect addition to any sandwich or salad. It's creamy, tangy, and flavorful.
Yasir Malik
[email protected]I've tried many mayonnaise recipes, but this one is by far the best. It's so easy to make and it always turns out perfect.
A Google user
[email protected]I love that this recipe uses olive oil instead of vegetable oil. It gives the mayonnaise a richer flavor.
Toya Avery
[email protected]This recipe is a game-changer! I used to buy mayonnaise from the store, but now I make my own all the time. It's so much better and I know exactly what's in it.
Kelum Tharsana
[email protected]I followed the recipe exactly and my mayonnaise turned out perfect. It's so creamy and flavorful. I can't wait to use it on my next sandwich.
Niratna Khadgi
[email protected]This mayonnaise is so good! I can't believe how easy it was to make. I'll definitely be making this again and again.
Tedila Tufa
[email protected]I've been using this recipe for years and it never fails me. It's the perfect consistency and flavor for sandwiches, salads, and dips.
Frazer Chishimba
[email protected]This mayonnaise recipe is a keeper! It's super easy to make and tastes just as good as store-bought, if not better. I love that it only requires a few simple ingredients that I always have on hand.