Mayonnaise

                                              


YIELD : U.S. - 10 quarts
              Metric - 10 liters ( U.S. equiv. - 10 1/2 qt. )

INGREDIENTS                                           U.S. weight or volume                Metric weight or volume

Egg yoiks                                                      40                                             40
Salt                                                               2 ounces                                   50 grams
Mustard                                                        4 ounces                                   100 grams
Cayenne pepper                                            1/4 teaspoon                             2 grams
Vinegar                                                         1 1/2 to 2 cups                          3 to 5 deciliters
Oil                                                                8 1/2 quarts                               8 1/2 liters

Lemon juice                                                   4 ounces                                   120 mililiters
Worcestershire sauce                                     1 ounces                                   30 mililiters


PROCEDURE

1. Beat egg yolks on second speed of mixer until well beaten.
2. Mix dry ingredients with one half of the vinegar and add to beaten egg yolks.
3. Add oil to the eggs gradually. Continue beating constantly.
4. After all the oil is added, add remainder of vinegar. Continue beating for 5 minutes.
5. Season with lemon juice and worcestershire sauce.

Note : Mayonnaise should never be frozen.