Cuisinart DLC-2007NC - Manual (Page 30)

Basic Mayonnaise
(The American Egg Board recommends using the freshest eggs and then
heating them to kill salmonella bacteria. This recipe uses a procedure
suggested by cookbook author and food sleuth Shirley Corriher for heating
the eggs to sanitize them. The results are definitely worth the effort.
Proper refrigeration and storage is necessary.)
Makes 1 cup
1 large egg
1 large egg yolk
1-1/2 teaspoons freshly squeezed lemon
juice
1 teaspoon wine vinegar
1 tablespoon water
1/4 teaspoon sugar
1/4 teaspoon flour
2 teaspoons dry mustard
1/2 teaspoon kosher salt
pinch of cayenne
2 tablespoons extra virgin olive oil
3/4 cup vegetable oil
Nutritional analysis per serving:
Calories 115 (97% from fat) • carb. 0g • pro. 1g • fat 13g
sat. fat 1g • chol. 27mg • sod. 4mg • fiber 0g
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Insert the metal blade. Process the egg, egg yolk, lemon juice, wine vinegar, water, sugar and
flour until smooth, about 20 seconds. Transfer the egg mixture to a small (7 or 8-inch) non-
stick skillet, and heat over very low heat while gently stirring and scraping the bottom of the
pan with a spatula. When the mixture begins to thicken and resemble a custard sauce,
remove from the heat while still stirring and set in a pan of ice and water to stop mixture from
cooking. Stir until the egg mixture is cooled; let rest for 5 minutes. Wash the work bowl, metal
blade and lid in hot soapy water and dry thoroughly.
Insert the metal blade. Process the cooled egg mixture with the dry mustard, kosher salt, and
cayenne until blended, about 1 minute. Scrape the work bowl. With the machine running, add
the olive oil slowly, taking about 30 seconds to add the entire 2 tablespoons. Scrape the work
bowl. With the machine running, add the vegetable oil to the small pusher, one-quarter cup at
a time, and allow the oil to drip slowly into the emulsion. The mayonnaise will thicken as the
oil is added. Taste and adjust seasonings as necessary. Remove to a container, cover, and
keep refrigerated. Keeps 3 to 4 days refrigerated.
Preparation: 15 – 20 minutes
Sauces and Dressings
03CU13535 DLC-2007N IB-5053 10/2/03 2:37 PM Page 30