The Best Mayonnaise And Variations
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Food proces, Posted to r, Salad dress | 40 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1 1/2 | t | Sugar |
| 2 | T | White vinegar |
| 2 | T | Fresh lemon juice |
| 1 | t | Dry mustard |
| 1 | t | Salt |
| 2 | c | Corn oil |
INSTRUCTIONS
Put all the ingredients and 2/3 cup of oil in the completely dry processor bowl. Process about 5-10 seconds. With processor running, add remaining 1 1/3 cups of the oil. Process only until the mixture is thick and smooth (about 10 to 15 seconds.) Variations: Dill Mayonnaise (great on cold salmon) Add 4 tablespoons of chopped fresh dill to basic mayonnaise recipe. Hot Herbed Mayonnaise: Good with vegetables, especially artichokes. Warm mayonnaise in top of double boiler. Stir in finely chopped fresh tarragon, and/or chervil, and/or parsley, and/or chives. (Soak dried herbs in a little lemon juice if no fresh are available.) Serve from a warmed bowl. (It can also be served cold.) Recipe by: Catherine Harris: Cash From Your Kitchen Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 9.3mg
Sodium: 83.5mg
Potassium: 24.4mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g