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
BASIC FOOD PROCESSOR MAYONNAISE
You CAN make this without using a raw egg; see directions. This classic mayo is delicious, but please note that it won't keep as long in the fridge as commercial mayos do.
Provided by Lennie
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- The oil you use is up to you, and you can use one oil or a combination of oils; try using just canola oil the first time you make this, but using 1 cup canola oil and 1/4 cup olive oil is nice, too.
- Also note that if you want a very thick mayonnaise, don't use one egg: use two egg yolks instead.
- Okay, note number three: according to the folks at Cuisinart, you can substitute 2 tbsp of Egg Beaters for the raw egg; you OMIT the lemon juice/vinegar when you do this; I have never done this myself, mind you, so I can't vouch for the taste of the results.
- Okay, let's make mayo.
- Into your food processor (fitted with the metal blade, with the food pusher left in), place the egg, lemon juice, mustard, and ONE TBSP of the oil.
- Process for one minute only.
- The food pusher in your food processor should have a small hole in its bottom; that is for recipes like this one.
- The next step is to place 1/4 cup of the oil in the food pusher; with the machine running, let this small amount of oil dribble through.
- Turn machine off and remove food pusher; then turn back on and SLOWLY pour remaining oil in.
- When done, taste; add salt and/or pepper if you wish.
- If you want a herby mayo, add 1/4 cup lightly packed fresh herbs (try parsley) in at the beginning, along with the egg.
- Keep mayo refrigerated.
- Note that this is REAL mayo, not the commercial stuff loaded with preservatives, and foods prepared with it shouldn't be left at room temperature too long.
Nutrition Facts : Calories 1662.5, Fat 185.3, SaturatedFat 14.4, Cholesterol 124, Sodium 160.9, Carbohydrate 1.5, Fiber 0.4, Sugar 0.5, Protein 4.7
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