Mayonnaise

Ingredients

• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon paprika (optional)
• 1/8 teaspoon ground red pepper
• 2 egg yolks
• 2 tablespoons vinegar or lemon juice
• 2 cups salad oil

Instructions

1. In a small mixer bowl combine mustard; salt; paprika, if desired; and red pepper. Add egg yolks and vinegar or lemon juice. Beat with an electric mixer on medium speed till combined.
2. With mixer running, add the oil, 1 teaspoon at a time, till 2 tablespoons oil have been added. Add the remaining oil in a thin, steady stream. (This should take about 5 minutes.) Cover and store in the refrigerator up to 2 weeks.
3. Food-processor directions: In a food processor combine all ingredients except oil; process till combined. With the processor running, add oil in a thin, steady stream. (When necessary, stop the processor and use a rubber scraper to scrape the sides.)
4. Blender Mayonnaise: Prepare as above, except use half of each ingredient and substitute 1 whole egg for the 2 egg yolks. In a blender container combine all ingredients except oil. Cover and blend for 5 seconds. With blender running slowly, add oil in a thin, steady stream. (When necessary, stop blender and use a rubber scraper to scrape the sides.) Makes 1 cup (sixteen 1-tablespoon servings).
5. Herb Blender Mayonnaise: Prepare Blender Mayonnaise as above. To prepared mayonnaise, stir in 2 tablespoons sliced green onion; 1 tablespoon snipped basil, oregano, or parsley (or 1/2 teaspoon crushed dried herb); 1 tablespoon sherry (optional); 1/2 teaspoon Worcestershire sauce; and 1 clove garlic, minced. Makes 1 cup (sixteen 1-tablespoon servings).
6. Citrus Blender Mayonnaise: Prepare Blender Mayonnaise as above, except omit red pepper. To prepared mayonnaise, stir in 4 teaspoons sugar, 1 1/2 teaspoons finely shredded orange or lime peel, 1 tablespoon orange or lime juice, and, if desired, 1/4 teaspoon poppy seed. Makes 1 cup (sixteen 1-tablespoon servings).