Viking VSM700SG Use and Care Manual - Page 28

Fresh Mayonnaise, Basil Mayonnaise

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FRESH MAYONNAISE 3 egg yolks 2 1/2 cups vegetable oil 1 tsp lemon juice 1 1/2 T wine vinegar TT white pepper TT salt 1 tsp Dijon mustard Makes 4 cups of Mayonnaise • Place egg yolks in the mixer bowl and begin to whip using a wire whisk • Once the eggs begin to become frothy add the salt, pepper and 1/2 T of vinegar • Begin to add the oil one drop at a time until the mixture begins to thicken, use the vinegar to thin the mayo • Add the lemon juice and rest of the oil in a steady stream • Add mustard to enhance to taste. BASIL MAYONNAISE 3 egg yolks 2 1/2 cups vegetable oil 1 tsp lemon juice 1 1/2 T wine vinegar TT white pepper TT salt 1/2 cup Fresh basil (chopped fine) Makes 4 cups of Mayonnaise • Place egg yolks in the mixer bowl and begin to whip using a wire whisk • Once the eggs begin to become frothy add the salt, pepper and 1/2 T pepper • Begin to add the oil one drop at a time until the mixture begins to thicken, use the vinegar to thin the mayo • Add the lemon juice and rest of the oil in a steady stream • Mix the chopped basil into the mayonnaise to enhance the taste and color • Basil can be left in for presentation or strained out for a smoother look 28

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FRESH MAYONNAISE
3 egg yolks
2
1
/
2
cups vegetable oil
1 tsp lemon juice
1
1
/
2
T wine vinegar
TT white pepper
TT salt
1 tsp Dijon mustard
Makes 4 cups of Mayonnaise
• Place egg yolks in the mixer bowl and begin to whip using a wire
whisk
• Once the eggs begin to become frothy add the salt, pepper and
1
/
2
T of vinegar
• Begin to add the oil one drop at a time until the mixture begins to
thicken, use the vinegar to thin the mayo
• Add the lemon juice and rest of the oil in a steady stream
• Add mustard to enhance to taste.
BASIL MAYONNAISE
3 egg yolks
2
1
/
2
cups vegetable oil
1 tsp lemon juice
1
1
/
2
T wine vinegar
TT white pepper
TT salt
1
/
2
cup Fresh basil (chopped fine)
Makes 4 cups of Mayonnaise
• Place egg yolks in the mixer bowl and begin to whip using a wire
whisk
• Once the eggs begin to become frothy add the salt, pepper and
1
/
2
T pepper
• Begin to add the oil one drop at a time until the mixture begins to
thicken, use the vinegar to thin the mayo
• Add the lemon juice and rest of the oil in a steady stream
• Mix the chopped basil into the mayonnaise to enhance the taste and
color
• Basil can be left in for presentation or strained out for a smoother
look
28