Homemade Mayo

1. 1

   Put egg yolks and mustard into a food processor; turn on high and blend.

2. 2

   With food processor still on, add the oil in a VERY SLOW drizzle (this will take a little while, but this is the most important step - if oil is added too fast, mayo will turn out way too runny).

3. 3

   Once all of the oil is added, turn off the food processor.

4. 4

   Add salt and pepper to taste.

5. 5

   Add the juice from the 1/2 of a lemon (the bottled kind works, too).

6. 6

   Turn food processor on briefly, just long enough to mix.

7. 7

   This will keeps for weeks in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.