KosherEye.com
Excerpted from My Beverly Hills Kitchen by Alex Hitz, Copyright © 2012 by Alex Hitz, by permission of Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
From Alex: I can't say enough about the difference between homemade and store-bought mayonnaise. It's utterly worth the small effort to make it—and I do mean small, as in less than three minutes. With the aid of your favorite food processor, you will have an incredibly silky, lemony, fresh emulsion that can easily be flavored in endless ways to suit your purposes. Add to that the pride of having mastered it yourself, and I know you'll really love the whole experience.
Ingredients
3 egg yolks
4 tablespoons lemon juice
1 and ¼ teaspoons Dijon mustard
1⁄4 teaspoon dry mustard
¾ teaspoon salt
1⁄8 teaspoon black pepper
3⁄4 cup vegetable oil
Directions
In the bowl of a food processor fitted with the metal blade, combine the egg yolks, lemon juice, Dijon mustard, dry mustard, salt, and black pepper.
Process these ingredients for approximately 2 minutes, until the yolks are thick and sticky.
Continue to process the yolks, adding the oil slowly in a steady stream, through the feed tube of the processor, making sure that all the oil is incor¬porated. When all the oil has been added, the mayonnaise should be thick, luxurious, and fully emulsified.
Notes
Yeild: 1 cup
Recipe, kosher, side dish, salad dressing