The best mayonnaise and variations

Yield: 40 Servings

Measure Ingredient
2 \N 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

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