INGREDIENTS

INSTRUCTIONS

Combine the oils in a large glass measuring cup. In the bowl of a food
processor, add the eggs, mustard, and 3/4 teaspoon of salt. Process
until the mixture is foamy and pale, about 1 1/2 minutes. With the
machine running, add the oil, drop by drop, until the mixture starts
to thicken (about 1/2 cup of oil total); do not stop the machine at
this point or the mayonnaise may not come together. Add the remaining
oil in a slow, steady stream. When all of the oil has been
incorporated, slowly add the lemon juice. Taste and adjust the
mayonnaise for seasoning. Fresh mayonnaise can be kept, refrigerated,
in an airtight container for up to 5 days. Makes 2 1/2 cups.
Comments: Because of the slight risk of bacterial poisoning, the USDA
advises against the consumption of raw eggs by pregnant women, young
children, and anyone with a weakened immune system.
Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Copyright: "1999 - Clarkson N. Potter - $35" Yield: "2 1/2 cups"
Per serving: 140 Calories (kcal); 9g Total Fat; (57% calories from
fat); 11g Protein; 4g Carbohydrate; 374mg Cholesterol; 1521mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Your life will have a purpose with the Saviour.”