Adapted from Davidson's Safest Choice Pasteurized Shell Eggs recipe.
Once you taste the flavor of homemade mayonnaise, there is no turning back! With the basic mayonnaise recipe, create delicious variations such as Chipotle-Cilantro, Roasted Garlic, Sun-Dried Tomato, or Fresh Herb mayonnaise.
1 large Davidson’s Safest Choice™ Pasteurized Shell Egg
1 large Davidson's Safest Choice™ Pasteurized Shell Egg™ yolk
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard*
1/2 teaspoon salt
1 cup olive oil
In a food processor or blender, combine egg, egg yolk lemon juice, vinegar, mustard, salt and cayenne. Process until well blended. With motor running, pour in olive oil in a very thin stream until mayonnaise thickens.
Refrigerate until serving.
Yield: about 1 1/4 cups
*For Passover, omit mustard
• Fresh Herb Mayonnaise: Stir in 1/4 cup mixed chopped fresh herbs, such as basil,parsley and tarragon.
• Roasted Garlic Mayonnaise: wrap 6 large cloves garlic in foil and roast at 375ºF for 30 minutes until soft. Let cool, peel and mash with a fork. Stir in garlic and 2 tablespoons snipped chives into mayonnaise.
• Sun-dried Tomato Mayonnaise: Stir in 1 minced marinated sun-dried tomatoes and 1 tablespoon tomato paste.
• Chipotle-Cilantro Mayonnaise: Stir in 1 minced chipotle chili in adobo sauce, 2 tablespoons chopped cilantro, 1 small minced garlic clove and 1 teaspoon grated lime peel.
Recipes: Side Dishes, Mayonnaise, Parve, KosherAdd a comment