Sauces And Dressings; Basic Mayonnaise - Cuisinart Premier Serie Manual De Instrucciones

Sauces and Dressings

(The American Egg Board recommends using the freshest eggs and then heating them
to kill salmonella bacteria. This recipe uses a procedure suggested by cookbook author
and food sleuth Shirley Corriher for heating the eggs to sanitize them. The results are
defi nitely worth the effort. Proper refrigeration and storage is necessary.)
Makes 1 cup
1 large egg
1 large egg yolk
1½ teaspoons fresh lemon juice
1½ teaspoons wine vinegar
1 tablespoon water
¼ teaspoon granulated sugar
¼ teaspoon unbleached, all-purpose fl our
2 teaspoons dry mustard
½ teaspoon kosher salt
pinch cayenne
2 tablespoons extra virgin olive oil
¾ cup vegetable oil (canola, soya, etc.)
Insert the metal blade. Process the egg, egg yolk, lemon juice, vinegar, water, sugar and
fl our until smooth, about 20 seconds. Transfer the egg mixture to a small (7- or 8-inch)
nonstick skillet, and heat over very low heat while gently stirring and scraping the bottom
of the pan with a spatula. When the mixture 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, about 1 minute. Scrape the work bowl. With the machine running,
add the olive oil very, very slowly, taking about 1 minute to add the entire 2 tablespoons.
Scrape the work bowl. With the machine running, add the vegetable oil to the small
pusher, one-quarter cup at a time, and allow the oil to drip 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 to 4 days refrigerated.
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g • sat. fat 2g

Basic Mayonnaise

Nutritional information per tablespoon:
• chol. 26mg • sod. 78mg • calc. 3mg • fi ber 0g
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