In a large bowl, whisk together vinegar and salt until salt is dissolved. Whisk in egg, egg yolk, and 2 teaspoons Dijon mustard until well combined. Whisking constantly, slowly drizzle in both oils until emulsified; season with pepper.

Fold in honey, whole-grain mustard, and remaining 2 tablespoons plus 1 1/2 teaspoons Dijon mustard.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Cook's Notes

Mayonnaise may be kept in an airtight container, refrigerated, for up to 1 week.

Honey Mustard Mayonnaise

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Honey Mustard Mayonnaise

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Honey Mustard Mayonnaise

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Honey Mustard Mayonnaise

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Cook's Notes

Reviews

All Reviews for Honey Mustard Mayonnaise