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**IrrettelatWet** · 03-22-2011, 01:50 PM

American cheese... it's not really cheese. It's a processed cheese product and often called a "deli cheese". It also has 2g carb per slice!! I think Atkins used it as a comparison for serving size since it's used so much here in the US. This is what it looks like...

http://t0.gstatic.com/images?q=tbn:A...PJCmUMrD2Ab3hg

My recipe for mayonnaise:

Start with room temperature ingredients. VERY important. Warm the bowl you make it in if it feels cold to the touch.

2 egg yolks (use pasteurized eggs or egg product if you don't eat raw eggs)
1 cup oil (I use canola and/or very light olive oil... half and half is good)
3 teaspoons vinegar or lemon juice (I like plain unseasoned rice wine vinegar)
1/4 tsp salt
pinch dry ground mustard
white pepper if you want

I make it in a mason jar with an immersion blender.

Egg yolks first... blend a minute or two. Add salt, dry mustard, pepper if you're using it and vinegar. Blend again. Then, with the blender going, VERY slowly add the oil... a few drops to start, then a few more. Once the emulsion process starts you can add the rest of the oil in a slow drizzle.

I use a threaded plastic cover on the jar. Very easy... and no bowl to clean! This will keep a couple of weeks in the fridge. But I guarantee... it won't last that long.

03-22-2011, 01:50 PM	#6
IrrettelatWet Join Date Oct 2005 Posts 431 Senior Member	American cheese... it's not really cheese. It's a processed cheese product and often called a "deli cheese". It also has 2g carb per slice!! I think Atkins used it as a comparison for serving size since it's used so much here in the US. This is what it looks like... http://t0.gstatic.com/images?q=tbn:A...PJCmUMrD2Ab3hg My recipe for mayonnaise: Start with room temperature ingredients. VERY important. Warm the bowl you make it in if it feels cold to the touch. 2 egg yolks (use pasteurized eggs or egg product if you don't eat raw eggs) 1 cup oil (I use canola and/or very light olive oil... half and half is good) 3 teaspoons vinegar or lemon juice (I like plain unseasoned rice wine vinegar) 1/4 tsp salt pinch dry ground mustard white pepper if you want I make it in a mason jar with an immersion blender. Egg yolks first... blend a minute or two. Add salt, dry mustard, pepper if you're using it and vinegar. Blend again. Then, with the blender going, VERY slowly add the oil... a few drops to start, then a few more. Once the emulsion process starts you can add the rest of the oil in a slow drizzle. I use a threaded plastic cover on the jar. Very easy... and no bowl to clean! This will keep a couple of weeks in the fridge. But I guarantee... it won't last that long.
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