| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Food Processor Mayonnaise |
Rather than making your mayonnaise by hand, why not make things simple and
use this method which employs your blender or food processor?
Ingredients
2 egg yolks [see NOTE]
3/4 teaspoon salt
1/2 teaspoon powdered mustard [such as Colman's]
pinch sugar
pinch Cayenne pepper
4 - 5 teaspoons lemon juice or white vinegar
1 1/2 cups olive or other salad oil
4 teaspoons hot water
Method
Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender
cup or work bowl of a food processor fitted with the metal chopping blade, and
buzz 15 seconds [use "low" blender speed]. Now, with motor running, slowly
drizzle in 1/4 cup oil [use moderately high blender speed]. As mixture begins to
thicken, continue adding oil in a fine steady stream, alternating with hot water and
remaining lemon juice.
Stop the motor and scrape down the sides of blender up or work bowl as needed.
NOTE
RAW EGG WARNING
The American Egg Board states the following:
"There have been warnings against consuming raw or lightly cooked eggs on the
grounds that the egg may be contaminated with Salmonella, a bacteria responsible
for a type of food-borne illness. Healthy people need to remember that there is a
very small risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid
mixing yolks and whites with the shell"
use this method which employs your blender or food processor?
Ingredients
2 egg yolks [see NOTE]
3/4 teaspoon salt
1/2 teaspoon powdered mustard [such as Colman's]
pinch sugar
pinch Cayenne pepper
4 - 5 teaspoons lemon juice or white vinegar
1 1/2 cups olive or other salad oil
4 teaspoons hot water
Method
Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender
cup or work bowl of a food processor fitted with the metal chopping blade, and
buzz 15 seconds [use "low" blender speed]. Now, with motor running, slowly
drizzle in 1/4 cup oil [use moderately high blender speed]. As mixture begins to
thicken, continue adding oil in a fine steady stream, alternating with hot water and
remaining lemon juice.
Stop the motor and scrape down the sides of blender up or work bowl as needed.
NOTE
RAW EGG WARNING
The American Egg Board states the following:
"There have been warnings against consuming raw or lightly cooked eggs on the
grounds that the egg may be contaminated with Salmonella, a bacteria responsible
for a type of food-borne illness. Healthy people need to remember that there is a
very small risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid
mixing yolks and whites with the shell"