Homemade Mayonnaise
 
luscious and versatile; and ready in minutes. 
 
2   egg yolks
1   whole egg
1 Tbsp  prepared dijon-style mustard pinch of salt
  freshly ground black pepper, to taste
1/4 cup  fresh lemon juice
2 cup  corn or other vegetable oil, or best-quality olive oil
 
combine egg yolks, whole egg, mustard, salt and freshly ground black 
pepper to taste and half of the lemon juice in the bowl of a food 
processor fitted with a steel blade. process for 1 minute. 
with the motor running, dribble in the oil in a slow steady stream. 
when all the oil is in, shut motor off, and scrape down sides of bowl 
with a spatula. 
taste the mayonnaise. correct seasoning if necessary; if you are 
using a vegetable oil, you will probably need the remaining lemon juice. 
scrape mayonnaise into a storage container, cover, and refrigerate until 
ready to use. mayonnaise will keep safely, if refrigerated, for at least 
5 days. let it return to room temperature before stirring. 
 
yield 3 cups 
 
estimated time (minutes) prep time: 20 total time: 20 
http://www.ucook.com/ 
 
 
-- 
(ID: 6230) Mirror: rec.food.recipes: Sun, Sep 12, 2004


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