Homemade Mayonnaise

1. 1

   Add egg yolks, lemon juice and Dijon mustard to a blender. Mix together until combined. Turn blender on medium-low speed, and slowly add vegetable oil until mixture emulsifies and looks like mayo. Season with salt and pepper.

2. 2

   Pop into an airtight container and store in the fridge for up to 1 week.

3. 3

   Recipe slightly adapted from Martha Stewart.

4. 4

   Note: Because we're using raw eggs, make sure you use pasteurized eggs.

* Per serving · 4 servings · Values may vary.

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