Deli Mayonnaise (Recipe With Tutorial)

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   ["Select the method of blending: blender (not the easiest but workable), food processor (my personal favorite), mixer with whisk attachment, or by hand (for the purist who has a strong arm).", "Combine salt & dry mustard in a small bowl and reserve. In a separate bowl, combine the vinegar and lemon juice and reserve.", "Blend (or process or whisk -- you get my meaning) the egg yolks until smooth and slightly lighter in color.", "Add the salt/dry mustard mixture. Blend smooth.", "Add about 1/3 of the vinegar/lemon juice. Blend smooth (This stage is the ""sabayon"" of the mayonnaise, or the base before the emulsion is begun.).", "While blending (about half speed on the blender or higher speed by the other methods), drizzle in about 1/4 tsp of the oil. Blend until the oil has completely incorporated and can't be seen any more. Repeat several times. (This is establishing your ""emulsion"

* Per serving · 4 servings · Values may vary.