Homemade mayo has a far fresher flavor than its supermarket kin. A voluminous batch of the stuff can be had at the flip of a switch, by beating egg yolks, lemon juice, and oil in a mixer. Purists with strong wrists can always whisk by hand.
- Yield: Makes about 2 cups
Source: Martha Stewart Living, June 2007
- 3 large egg yolks
- 1 tablespoon lemon juice, plus 2 teaspoons more
- 1/2 teaspoon dijon mustard
- 2 teaspoons coarse salt
- 1 3/4 cups canola oil
- 1/4 cup extra-virgin olive oil
- 2 tablespoons hot water
Beat yolks on medium speed until slightly thickened. Add 1 tablespoon lemon juice , the dijon mustard, and 1 teaspoon coarse salt. Beat 1 minute.
Raise speed to medium-high. Add 1/2 cup canola oil, 1 teaspoon at a time.
Slowly pour in 1 1/4 cups more canola oil and the extra-virgin olive oil in a steady stream, beating until incorporated, about 10 minutes.
Fold in 2 tablespoons hot water, 2 teaspoons more lemon juice, and 1 teaspoon more salt.