Quantity Production Mayonnaise

Name: Quantity Production Mayonnaise
Cuisine: French
Ingredients: 3 to 4 tablespoons water; 3 tablespoons instant powdered skim milk; 1 teaspoon salt or to taste; 3 large eggs; 1 tablespoon prepared mustard of your choice; Pepper from the mill; 2 to 3 tablespoons fresh lemon juice or to your personal taste; 3 cups or more as needed unsaturated oil of your choice

Preparation info

FFR—about
4 cups

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The replacement of the raw egg whites with skim milk and the heat treatment of the yolks make this mayonnaise bacteriologically safe for large parties or professional service. Use the blender or the larger model food processor.

Ingredients

3 tablespoons instant powdered skim milk
3 to 4 tablespoons water
3

Europe
France
Sauce
Vegetarian
Gluten-free

Method

Dissolve the skim milk in the water until smooth, then pour in the food processor. Boil the eggs in water to cover for 6 minutes; shell them, open the whites, and spoon the yolks out, adding them to the blender container with the salt, pepper, and mustard. Discard the whites. Blend well. Set the machine on medium-high speed and gradually add ¾ cup of the oil. Process until the emulsion has form