Recipe#859

Servings: YIELD: 1 Gallon
Portions:
Pan Size:
Temperature:

INGREDIENTS

1 1/4 cups (15 yolks) egg yolks
2 tbsp. mustard flour
2 tsp. paprika, ground
2 tbsp. (1 1/4 oz) salt
6 tbsp. (3 oz) sugar, granulated
1/4 cup vinegar
3 qt. salad oil
2/3 cup juice, lemon
1/2 cup vinegar

INSTRUCTIONS

Combine egg yolks with mustard flour, paprika, salt, sugar, and vinegar in mixer bowl. Beat at high speed 5 minutes or until well blended and mixture appears light and frothy. While beating at high speed, slowly add 1 1/2 qt salad oil. Scrape down bowl as oil deposits appear on its surface. Slowly add lemon juice and vinegar while beating at high speed Add remaining oil at a slightly faster rate. Continue beating for 3 minutes. Cover; refrigerate until ready to serve. Stir before using.

NOTE: 1. All ingredients must be at room temperature.
2. A 6-quart bowl is needed for this recipe. If a 6-quart bowl is not available, double or triple the 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. 1 lb lemons A.P. (4 lemons) will yield 2/3 cup juice.