Basic Mayonnaise
For a classical mayonnaise, as thick as butter, substitute 2
egg yolks for each whole egg.
INGREDIENTS
1 large egg
1 tablespoon fresh lemon juice or wine vinegar
1 tablespoon mustard, preferably Dijon-style
1-1/4 cups oil*
1-1/2 cups yield
Use metal blade to process egg, lemon juice or vinegar,
mustard and 1 tablespoon oil in work bowl for 60 seconds. While machine is
running, pour 1/4 cup of oil into small pusher. (Do not put in more than this
or it will dribble through too quickly.) When it has dribbled through hole in
bottom of small pusher, remove small pusher from feed tube and gradually add
remaining oil, while machine continues to run. Mayonnaise will thicken as oil
is added. Taste and adjust seasoning if necessary.
*You can use one oil or a
combination about 20% light olive oil to 80% vegetable oil, for example.
Low cholesterol variation: Substitute 2 tablespoons of Egg
Beaters" for the egg, omit vinegar, increase salt and add pepper. Proceed
as above.
Herb Mayonnaise: Add 1/4 cup tightly packed fresh green
herbs when you put in the egg. Recommended herbs are parsley, dill and
tarragon, with stems removed.
Tartar Sauce: Triple the amount of lemon juice. When
mayonnaise is finished, add these ingredients: 3 small gherkins, 1/4 small
onion, 1 tablespoon capers, 1 tablespoon bottled
horseradish and 3 drops