Provided by Mimi Sheraton
Categories condiments, dips and spreads
Time 15m
Yield One and one-half cups
Number Of Ingredients 7
Steps:
- Rinse a large porcelain, glass or stainless-steel mixing bowl in hot water and dry thoroughly.
- Drop egg yolks in the bowl, add salt, pepper, mustard and a little lemon juice, and beat well.
- Using a bottle or any narrow-necked pourer, or a teaspoon, drop oil very, very slowly into egg mixture, beating with a wire whisk between each addition. Do not add more oil until the previous addition is absorbed.
- Add a little lemon juice from time to time to keep mixture workable.
- When dressing has reached consistency of sour cream, add oil in a thin stream, beating as you do, until desired consistency is reached. Continue adding lemon juice to taste.
- Blanch the greens in boiling water for two minutes. Drain thoroughly, puree and stir into mayonnaise.
- Check for seasoning, and, if you plan to store mayonnaise, do so in the refrigerator for no longer than 24 hours.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 21 grams, Carbohydrate 0 grams, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
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