Homemade Mayonnaise #2

This one is not a tangy mayonnaise at all, nice for things like chicken salad and tuna salad. From the USDA site– “To make a recipe safe that specifies using eggs that aren’t cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.”

Attribution Link

Difficulty: Easy

Servings: ~ 1 1/2 cups

Prep Time: 10 min  

Ingredients

3 egg yolks
1 tsp mustard (regular or Dijon)
1 1/4 cups vegetable oil
juice from 1/2 lemon
salt and pepper

Directions

Place the egg yolks and mustard in the blender and blend on low. Slowly drizzle in the oil until emulsified. Add the lemon juice and salt/pepper.

Categories: Dressings

Submitted by: cindyp on January 2, 2011