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Ingredients
1 teaspoon salt
1 teaspoon dry mustard
½ teaspoon sugar
2 egg yolks
2 tablespoons lemon juice
1 cup Wesson oil
Pinch of cayenne
Nutritional analysis per serving
1 gram carbs; 29 milligrams cholesterol; 204 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 23 grams fat; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix salt, mustard and sugar in a bowl. Add egg yolks and 1 tablespoon lemon juice. Beat until pale yellow. Add oil in droplets.
- Step 2
When mayonnaise begins to emulsify, add oil in a thin, steady stream, pausing as it thickens to add remaining lemon juice. Taste to make sure it has enough lemon and salt. Add cayenne.
My mother makes this in her ancient KitchenAid on the slowest speed, which achieves almost the same results as a whisk. Almost anything other than a slow mixer or a whisk goes too fast, resulting in mayonnaise that is too tight. I have done it with a hand mixer, but you still need to slow it down a bit by whisking in between. I know people swear by blenders and food processors, but the texture is never as good, and often to make it work, you have to throw in an egg, which alters the taste.
Private Notes
Comments
Julia Reed’s way…enuf said don’t make it if you don’t think you’ll like it