Classic Mayonnaise

Recipe Ingredients

4		Egg yolks
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Dry mustard
1		Cayenne
1/2		Lemon - juiced
2 tablespoons	30ml	Water
2 cups	474ml	Canola oil

Recipe Instructions

Begin with all ingredients at room temperature, they will emulsify more readily.

In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken.

Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check seasoning. Keep covered in the refrigerator for up to 3 days.

Serve with cold meats, seafood, poultry and salads.

This recipe yields 2 cups.

Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell"

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B05) - from the TV FOOD NETWORK

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