Basics; Mayonnaise - Cuisinart CFP-800 Series Instruction And Recipe Booklet

Table of Contents

LARGE EGG YOLKS

TEASPOON KOSHER SALT

TEASPOON DIJON MUSTARD

TEASPOON FRESH LEMON JUICE

TABLESPOON WATER

CUP VEGETABLE OIL

BASICS

Taste the difference in homemade mayonnaise.

Makes 1 cup

1. Insert the chopping blade into the work bowl of the

food processor. Process the egg yolks, salt, mustard,

lemon juice and water on Low until smooth, about 30

seconds. With the machine running on Low, slowly

add the oil through the drizzle hole in the pusher

until all oil is incorporated and the mayonnaise is

emulsiﬁ ed and homogenous.

2. Scrape down sides; taste and adjust seasoning

accordingly.

Note: For fresh herb mayonnaise: Process 1⁄3 cup

ﬁ rmly packed fresh herbs (e.g., parsley, dill, tarragon,

basil, etc.), stems removed, with the yolks before adding

the oil.

For a bolder-ﬂ avored mayonnaise, increase the salt by

¼ teaspoon, the Dijon mustard by ½ teaspoon and

lemon juice to 1 tablespoon.

Nutritional information per serving (1 tablespoon):

Calories 93 (96% from fat) • carb. 0g • pro. 1g • fat 10g

sat. fat 1g • chol. 41mg • sod. 104mg • calc. 5mg • ﬁ ber 0g

Table of Contents

Table of Contents