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September 1998 Issue
Sauces Supreme
by Philip R. Gantt
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Mayonnaise

Mayonnaise is a staple in any kitchen. Here is how to make your own. This mayo can be used on sandwiches or as a dip with steamed artichokes.
  • 2 large egg yolks
  • 2 cups peanut oil
  • ΒΌ tsp. dry mustard
  • Salt to taste
  • Pepper to taste
  • 1 T. lemon juice
Beat egg yolks and dry mustard together in a bowl about 30 seconds. Pour the mixture into a blender, or use a hand mixer in a suitable bowl. While mixing, very gradually add a little bit of the oil at a time, allowing the oil to incorporate. Add the oil very slowly or you will break the emulsion. If the mixture gets too thick, add a few drops of water until it is the proper consistency. Add the lemon juice, salt and pepper, and use as desired.

If the emulsion breaks (that is the oil begins to separate), simply stop the process, take a new bowl and restart with a new yolk and mustard mix. Add the broken emulsion gradually to the new yolk until it is thoroughly blended in and finish slowly adding the remaining oil to complete the process.

Note: When using a blender, it is necessary to stop once in a while to scrape the mixture from the sides of the container to thoroughly blend.

  • Yields: 12 servings
  • Preparation Time: 10 minutes
 
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