Basic Mayonnaise
Makes 1 cup|
Hands-On Time:
05m
|
Total Time:
05m
Ingredients
- 1 large egg yolk, room temperature
- 1/8 teaspoon salt, plus more to taste
- 1 tablespoon lemon juice, plus more to taste
- 1/2 teaspoon Dijon mustard
- 3/4 cup vegetable oil
Directions
- 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.)
- 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.
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
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.
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