Homemade mayonnaise is easier than you thought. It's fresh, tangy, and endlessly customizable -- you can flavor it however you please.
- Total Time:
- Yield: Makes 1 1/3 cups
Source: Everyday Food, March 2011
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- 4 teaspoons fresh lemon juice
- 1 cup vegetable oil
- Coarse salt and ground pepper
Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
Add mustard and lemon juice. Pulse ingredients until well combined.
With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
Refrigerate in an airtight container, up to 1 week.