Mayonnaise

In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.

Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands).

Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

This recipe yields 9 fluid ounces.

Caution: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell?

Source: “GOOD EATS with Alton Brown - (Show # EA-1D10) - from the TV FOOD NETWORK” S(Formatted for MC7): “10-12-2003 by Joe Comiskey - Mad’s Recipe Emporium” Yield: “9 ounces” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 67 Calories; 5g Fat (71.2% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 213mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0