Name: Mayonnaise
Yield: Yield: About 1 cup.
Ingredients: 2 egg yolks (or 1 egg); 1 cup canola oil; 2 tsp Dijon mustard or 1 tsp dry mustard; dash white pepper; ½ tsp sugar; ¼ tsp salt (or to taste); 2 Tbsp fresh or bottled lemon juice; 2 Tbsp water

Preparation info

Yield: About
1 cup
.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

My method of making mayonnaise follows food safety recommendations of heating the yolks. If you are using pasteurized eggs or are not worried about getting food poisoning from raw eggs, make Traditional Mayonnaise (below).

Ingredients

2 egg yolks (or 1 egg)
2 Tbsp fresh or bottled lemo

Method

Combine egg yolks, lemon juice, water and sugar in a small saucepan. Heat on very low heat, constantly stirring and scraping bottom of pan with rubber spatula. When mixture begins to thicken, immediately remove pan from heat, stirring constantly. Place pan in cold water to stop the cooking. Transfer mixture to processor and cool for 5 minutes.

Steel Blade: Add mustard, sal