INGREDIENTS

INSTRUCTIONS

1. Beat egg yolks with the dry mustard by hand for about 30 seconds.
2. very, very, very gradually add a little oil at a time, whisking the
whole time until all oil is incorporated This will take some time. Go Slow
when adding oil or you will break the emulsion.
3. If it gets to thick to whisk and a few drops of water until it is the
consistency you like, add the seasonings and use as desired.
IF AT ANY TIME YOU BREAK THE EMULSION SEE BELOW! All is not lost, if your
mayonnaise looses its velvet texture while adding the oil and you see that
it has separated all you need to do is get a new bowl, add a yolk to it and
1/2 teaspoon dry mustard, whisk together as in step 1 then gradually,
slowly start to add the broken mayonnaise to the new yolk, then when all is
incorporated go ahead and finish adding any more oil left.
I always make my mayonnaise by hand, I have never used a blende/food
processor but it may work fine...You would just have to scrape the sides
very often.
NOTES : Yields: 1 pint  lasts approx 2 weeks in the ice box. keep in a jar
not a bowl. You can achieve a thick mayonnaise if you add oil very, very
slowly approx 1teaspoon at a time. as the emulsion begins to hold you can
add a little more oil just remember to whisk, whisk, whisk. When your
mayonnaise is finished you can always add additional flavorings for special
dishes! try chipolte peppers, capers, anchovy, fresh herbs....anything you
like!   Just remember to add new flavorings a little at a time so as not to
overpower your mayo!!! MUCH MUCH better than store bought and easy to make!
Recipe by: Jamie, Az
Posted to TNT Recipes Digest by CuisineArt <CuisineArt@aol.com> on Mar 11,
1998

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