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Sherry Mayonnaise


1 egg -- whole
2 egg -- yolks
1 tablespoon Dijon mustard
1/4 cup sherry vinegar
salt and pepper to taste
2 cups corn oil


Combine eggs, mustard and vinegar in the bowl of a food processor fitted with a steel blade and season to taste with salt and pepper. Process for 1 minute.
With the motor still running, dribble in the oil in a slow steady stream.
When oil is completely incorporated, turn off motor, scrape down sides of bowl, taste mayonnaise and correct seasoning Transfer to a storage container, cover, and refrigerate until ready to use.
Makes 2-1/2 cups.