Recipe: Classic Mayonnaise with Cooked Eggs (Cuisinart Food Processor recipe)

CLASSIC MAYONNAISE WITH COOKED EGGS

"Adding oil very slowly is essential for the mayonnaise emulsion - the hole in the pusher adds the oil at just the right speed. Flavored vinegar or fresh or dried herbs can be added for a flavored mayonnaise."

2 large egg yolks
2 tablespoons wine vinegar or lemon juice
2 tablespoons water
1 teaspoon granulated sugar
1 teaspoon dry mustard powder
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper
1 cup flavorless vegetable oil

Have a shallow pan of ice water ready.

In a small skillet, use a whisk to stir together the egg yolks, vinegar or lemon juice, sugar, dry mustard, salt, and pepper until completely blended. Cook over very low heat, stirring constantly, until the mixture bubbles in 1 or 2 places - do not allow eggs to scramble. Remove from the heat and place in the ice water bath. Stir to cool down.

Insert the metal blade. Place the egg mixture in the work bowl. Cover and insert the pusher. Turn the machine on and add half the oil to the pusher, the oil will run through the pusher very slowly into the work bowl to create the emulsion. When it has totally run through, add the remaining oil to the pusher. As the emulsion is made, the sound of the machine will become deeper.

Transfer mayonnaise to a container, cover and chill until ready to use. Will keep for 2 to 3 days in the refrigerator.

Makes 1 1/4 cups mayonnaise
Source: Cuisinart Food Processor DLC-5 Series Instruction and Recipe Booklet