Mayonnaise M.Salads, Salad Dressings, and Relishes No.063
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|Yield: 1 Portions Each Portion: Gallon|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 10OZ| 1.25 Cup | 1. Combine egg yolks with |
|Fresh | | | mustard flour, paprika, salt, |
|Mustard, Dry, Ground| | 2.00 Tbsp| sugar, and vinegar in mixer |
|Paprika, Ground | | 2.00 Tspn| bowl. |
|Salt | 1OZ| 2.00 Tbsp| 2. Beat at high speed 5 minutes |
|Sugar, Extra Fine Gr| 3OZ| 6.00 Tbsp| or until well blended and |
|anulated | | | mixture appears light and |
|Vinegar, White | | 0.25 Cup | frothy. |
|--------------------|----------|----------|-----------------------------------|
|Salad Oil | | 3.00 Qrt | 3. While beating at high speed, |
|Lemon Juice | | 0.67 Cup | slowly add 1 1/2 qt salad oil. |
|Vinegar, White | | 0.50 Cup | 4. Scrape down bowl as oil |
| | | | deposits appear on its |
| | | | surface. |
| | | | 5. Slowly add lemon juice and |
| | | | vinegar while beating at |
| | | | high speed. |
| | | | 6. Add remaining oil at a |
| | | | slightly faster rate. |
| | | | Continue beating for 3 |
| | | | minutes. |
| | | | 7. Cover; refrigerate until |
| | | | ready to serve. |
| | | | 8. Stir before using. |
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NOTE: 1. All ingredients must be at room temperature.
2. A 6-qt bowl is needed for this recipe. If a 6 qt bowl is not
available, double or triple recipe depending upon the size
of the available container.
3. A broken emulsion of mayonnaise can be restored by adding it
gradually to an egg yolk. Do not reverse procedure.
4. In Step 5, 1 lb lemons A.P. (4 lemons) will yield 2/3 cup
juice.