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Categories:Viewed: 63 - Published at: 2 years ago
Ingredients
- 2 (50 mL) egg yolks, at room temperature, or 1/4 cup pasteurized eggs (liquid or in the shell) (see Notes)
- 2 tbsp (25 mL) white wine vinegar
- 1 tsp (5 mL) dry mustard powder
- 1 tsp (5 mL) sea salt
- 1 tsp (5 mL) granulated sugar
- 1/2 tsp (2 mL) ground white pepper
- 1 cup (250 mL) vegetable oil
Method
- In work bowl fitted with metal blade, process egg yolks, vinegar, dry mustard, sea salt, sugar and white pepper until smooth, for 2 minutes (see Notes).
- With the processor running, slowly drizzle oil through the small hole in the feed tube until it has been incorporated into the mayonnaise (see Notes).
- When all of the oil is drizzled into egg mixture, remove processor lid and, with a rubber spatula, scrape down the sides and bottom, which sometimes collect residue, as necessary to incorporate all of the mixture.
- Replace lid and process for about 15 seconds.
- Variation: Try flavored oils in place of the plain vegetable oil to enhance your dishes.
