Basic Mayonnaise - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

Taste the difference in homemade mayonnaise.
2
LARGE EGG YOLKS
¼ (1
TEASPOON
SALT
1
TABLESPOON
D -
IJON STYLE MUSTARD
1 (5
TEASPOON
LEMON JUICE OR WHITE WINE
VINEGAR
1 1½ (250-375
TO CUPS
VEGETABLE OR CANOLA OIL

BASIC MAYONNAISE

Makes about 1½ cups (375 ml)
Insert the large metal chopping blade into the large work bowl
*
of the Cuisinart
)
ML KOSHER
mustard and lemon juice until smooth, about 30 seconds. With
the machine running, very gradually drizzle the oil through the
(15 )
ML
feed tube until mixture thickens. (Adding the oil through the
drizzle hole located in the feed tube pusher will yield best
)
ML FRESH
results.) Taste and adjust seasoning accordingly.
For fresh herb mayonnaise: process ¹⁄ ³ cup (75 ml) fi rmly
)
ML
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
Nutritional information per serving (1 tablespoon (15 ml) ):
Calories 85 (98% from fat)
sat. fat 1g
Approximate preparation time: 5 to 10 minutes
® Food Processor. Process the egg yolks, salt,
®
may be substituted for the egg yolks.
| |
chol. 17mg sod. 38mg
| | |
carb. 0g pro. 0g fat 10g
| |
calc. 2mg
BASICS
|
fi ber 0g
8