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Basic Mayonnaise

Basic Mayonnaise
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Makes 1 cup| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don't rush it or the mayonnaise may "break," meaning the oil will separate from the egg. (Note: If your food processor has a small hole in the feed-tube pusher, pour the oil in there and let it drip through.)
  2. Once you've added the oil, sample the mayo and add more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days. Stir before spreading.
By May, 2004

Nutritional Information

  • Per Serving
  • Calories 94
  • Calcium 2mg
  • Carbohydrate 0g
  • Cholesterol 13mg
  • Fat 10g
  • Fiber 0g
  • Iron 0mg
  • Protein 0mg
  • Sat Fat 1g
  • Sodium mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of eggs
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.

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