Traditional Mayonnaise
Chef Parker's recipe for a traditional "Sauce Mayonnaise." Keeps in fridge for a few days, and is the perfect topping to a crispy turkey club sandwich made with our smoked turkey lunchmeat, bacon and lettuce.
Place the egg and egg yolks, the mustard, salt and a teaspoon of lemon juice in the food processor and spin on low for 1 minute.
Begin adding oil in a stream through the feeder tube with the blade spinning. Stop blade, and check consistency and taste after about one cup of oil has been added. Add more lemon juice or salt to taste. Add more oil to obtain the thickness that you prefer.
Store the mayonnaise in a sealed container in the refrigerator. It is good for three or four days. Delicious as a sandwich spread! Make a turkey BLT-- lettuce, our smoked turkey breast, some crispy bacon and sliced tomatoes on top or toast or in a wrap for a perfect, savory lunch.
Ingredients
Directions
Place the egg and egg yolks, the mustard, salt and a teaspoon of lemon juice in the food processor and spin on low for 1 minute.
Begin adding oil in a stream through the feeder tube with the blade spinning. Stop blade, and check consistency and taste after about one cup of oil has been added. Add more lemon juice or salt to taste. Add more oil to obtain the thickness that you prefer.
Store the mayonnaise in a sealed container in the refrigerator. It is good for three or four days. Delicious as a sandwich spread! Make a turkey BLT-- lettuce, our smoked turkey breast, some crispy bacon and sliced tomatoes on top or toast or in a wrap for a perfect, savory lunch.