The best mayonnaise and variations
40 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 1½ | teaspoon | Sugar |
| 2 | tablespoons | White vinegar |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Salt |
| 2 | cups | Corn oil |
Put all the ingredients and ⅔ cup of oil in the completely dry processor bowl. Process about 5-10 seconds. With processor running, add remaining 1⅓ 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@...> on Feb 5, 1998