Mayonnaise

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 Information

  • Nutritional analysis per serving (10 servings)

    200 calories; 22 grams fat; 1 gram saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 18 milligrams cholesterol; 138 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/4 cups

Preparation

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.
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.

About 10 minutes