Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series, Instruction Booklet

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10
BASICS
4
LARGE EGG YOLKS
¾
TEASPOON KOSHER SALT
1
TEASPOON DIJON MUSTARD
1
TABLESPOON FRESH LEMON JUICE
1
TABLESPOON WA TER
¾
CUP GRAPESEED OR
VEGETABLE OIL
Makes 1¼ cups
1. Insert the chopping blade into the work bowl of the
food processor . Process the egg yolks, salt, mustar d,
lemon juice and water until smooth, about 30
seconds.
2. With the machine running, add the fi rst ¼ cup of the
oil through the feed tube in a very slow str eam, being
sure each dr op is incorporated into the yolks before
adding the next. This step should take about 1
minute. Once the mixture is emulsifi ed and homog-
enous, slowly add the remaining oil until thick, about
4 minutes. T aste and adjust seasoning accor dingly.
NOTE: For fresh herb mayonnaise: pr ocess
1
⁄
3
cup fi rmly
packed fresh herbs (i.e., parsley , dill, tarragon, basil,
etc.), stems removed, with the yolks befor e adding the
oil.
*Raw egg warning: Caution is suggested in consuming
raw and lightly cooked eggs due to the slight risk of
salmonella or other food-borne illness. T o r educe this
risk, we recommend you use only fr esh, properly
refrigerated, clean, grade A or AA eggs with intact
shells, and avoid contact between the yolks or whites
and the shell.
For lower-cholester ol mayonnaise, and to avoid using
raw eggs, Egg Beaters® may be substituted for the egg
yolks.
Nutritional information per serving
(1 tablespoon, using egg yolks):
Calories 93 (96% from fat)
|
carb. 0g
|
pro. 1g
|
fat 10g
sat. fat 1g
|
chol. 41mg
|
sod. 104mg
|
calc. 5mg
|
fi ber 0g
T aste the dif ference in homemade mayonnaise.
BASIC MAYONNAISE