Best Mayonnaise

1. 1

   Fill a pot with enough water to cover the eggs plus 1 inch.

2. 2

   Add 1 teaspoon of salt.

3. 3

   (Th is will make peeling the eggs easier once theyre cooked.)

4. 4

   Bring the water to a boil.

5. 5

   Carefully lower the eggs into the boiling water.

6. 6

   Simmer the eggs for 4 minutes, until soft boiled.

7. 7

   Lift the eggs out of the water with a slotted spoon and immediately run under cold water.

8. 8

   (This will stop the eggs from cooking in their own heat and will prevent a discoloration of the egg yolk that sometimes forms.)

9. 9

   Crack the eggs on the counter and scoop them out into a food processor.

10. 10

    Add the mustard and the remaining 1 teaspoon salt.

11. 11

    Puree the eggs and, while the motor is running, slowly drizzle in the oil through the feed tube.

12. 12

    The mayo will be super thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.