Frank's Recipes! Mayonnaise for 100

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Mayonnaise for 100

Servings: 1 Gallon

1 1/4 cups (15 yolks) egg yolks
2 tablespoon mustard flour
2 teaspoon paprika, ground
2 tablespoon (1 1/4 oz) salt
6 tablespoon (3 oz) sugar, granulated
1/4 cup vinegar
3 quart salad oil
2/3 cup juice, lemon
1/2 cup vinegar

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 quart 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:
All ingredients must be at room temperature.

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.

A broken emulsion of mayonnaise can be restored by adding it gradually to an egg
yolk. Do not reverse procedure.

1 lb lemons A.P. (4 lemons) will yield 2/3 cup juice.