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Classic Mayonnaise Recipe
|Dijon mustard||1 Teaspoon|
|Freshly ground white pepper||To Taste|
|Virgin olive oil/Use a mixture of olive and sunflower or corn oils for a lighter textured dressing||1⁄2 Pint (300 Milliliter)|
|White wine vinegar/Lemon juice / mixture of these||3 Teaspoon|
|Hot water||1 Tablespoon (Optional)|
Serving size: Complete recipe
Calories 2323 Calories from Fat 2291
% Daily Value*
Total Fat 247 g380%
Saturated Fat 19.9 g99.7%
Trans Fat 0 g
Cholesterol 370.2 mg123.4%
Sodium 404.1 mg16.8%
Total Carbohydrates 2 g0.7%
Dietary Fiber 0.44 g1.8%
Sugars 0.2 g
Protein 5 g10.5%
Vitamin A 8.7% Vitamin C 0.48%
Calcium 4.3% Iron 5.7%
*Based on a 2000 Calorie diet
To make by hand: Put the egg yolks into a mixing bowl and add the seasonings.
Whisk to blend.
Hold the container of oil or mixture of oils in one hand, and leave your 'working' hand free to whisk continually.
Add the oil(s) in a very slow trickle, whisking all the time.
If by any chance there is the slightest sign of the mixture curdling, stop adding the oil and whisk very hard.
If that does not help, you will need to add another egg yolk.
Beat this in and start adding the oil once again.
The 2 egg yolks should absorb the quantity of oil specified but for many people that gives too oily a dressing, so stop when sufficient has been incorporated.
Add the vinegar or vinegar and lemon juice.
The hot water lightens the dressing.
Use at once or cover and refrigerate for 2 to 3 days only.
To make in a liquidizer or food processor: You can use whole eggs if desired.
This makes a much lighter dressing than one made with just the yolks, but it means you cannot add as much oil.
Put the eggs into the goblet or bowl with seasonings.
Keep the motor running at the lowest speed possible.
Gradually trickle in the oil through the feeding funnel, or space in the lid, or with the lid at a slight angle.
When this has been incorporated, add the vinegar or lemon juice and hot water.