Cuisinart FP-12 Recipe Booklet - Page 27

BASIC MAYONNAISE Taste the difference in homemade mayonnaise. 2 LARGE EGG YOLKS* ¼ TEASPOON (1 ML) KOSHER SALT 1 TABLESPOON (15 ML) DIJON-STYLE MUSTARD 1 TEASPOON (5 ML) FRESH LEMON JUICE OR WHITE WINE VINEGAR 1 TO 1½ CUPS (250-375 ML) VEGETABLE OR CANOLA OIL Makes about 1½ cups (375 ml) Approximate preparation time: 5 to 10 minutes Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Process the egg yolks, salt, mustard and lemon juice until smooth, about 30 seconds. With the machine running, very gradually drizzle the oil through the feed tube until mixture thickens. (Adding the oil through the drizzle hole located in the feed tube pusher will yield best results.) Taste and adjust seasoning accordingly. For fresh herb mayonnaise: process ¹⁄³ cup (75 ml) firmly packed fresh herbs (i.e., parsley, dill, tarragon, basil, etc.), stems removed, with the yolks before 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. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For lower-cholesterol mayonnaise, and to avoid using raw eggs, Egg Beaters® may be substituted for the egg yolks. Nutritional information per serving (1 tablespoon (15 ml) ): Calories 85 (98% from fat) | carb. 0g | pro. 0g | fat 10g | sat. fat 1g | chol. 17mg | sod. 38mg | calc. 2mg | fiber 0g BASICS 8