Viking VSM500 - Manual (Page 28)

FRESH MAYONNAISE
3 egg yolks
2
1 /
2
cups vegetable oil
1 tsp lemon juice
1
1 /
2
T wine vinegar
TT white pepper
TT salt
1 tsp Dijon mustard
Makes 4 cups of Mayonnaise
• Place egg yolks in the mixer bowl and begin to whip using a wire
whisk
• Once the eggs begin to become frothy add the salt, pepper and
1 / 2 T of vinegar
• Begin to add the oil one drop at a time until the mixture begins to
thicken, use the vinegar to thin the mayo
• Add the lemon juice and rest of the oil in a steady stream
• Add mustard to enhance to taste.
BASIL MAYONNAISE
3 egg yolks
2
1 /
2
cups vegetable oil
1 tsp lemon juice
1
1 / 2 T wine vinegar
TT white pepper
TT salt
1 /
2
cup Fresh basil (chopped fine)
Makes 4 cups of Mayonnaise
• Place egg yolks in the mixer bowl and begin to whip using a wire
whisk
• Once the eggs begin to become frothy add the salt, pepper and
1 /
2
T pepper
• Begin to add the oil one drop at a time until the mixture begins to
thicken, use the vinegar to thin the mayo
• Add the lemon juice and rest of the oil in a steady stream
• Mix the chopped basil into the mayonnaise to enhance the taste and
color
• Basil can be left in for presentation or strained out for a smoother
look
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