Cookstr.com

Mayonnaise

Updated February 23, 2016
This image courtesy of Joseph DeLeo

To make mayonnaise in a food processor, follow the instructions for Garlic Mayonnaise (Aïoli), omitting the garlic.

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Dietary Considerationgluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Taste and Texturecreamy, rich, tangy

Type of DishCondiments

Ingredients

  • 2 egg yolks
  • ¼ cup / 60 ml lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1 cup / 240 ml canola oil
  • 1 cup/ 240 ml mild extra-virgin olive oil

Instructions

In a medium bowl, beat the yolks slowly but firmly with a whisk until they become creamy and light yellow in color. Add 2 Tbsp of the lemon juice, the mustard, and salt, and mix well.

In a small bowl, combine the canola and olive oils; then drizzle very slowly into the yolk mixture while whisking constantly. (Be careful not to overbeat.)

Stir the remaining 2 Tbsp of lemon juice into the mayonnaise, then cover and refrigerate for at least 2 hours before using.

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