Homemade Mayonnaise

1. 1

   Combine the oils in a large glass measuring cup.

2. 2

   Place the eggs, mustard, and salt in the bowl of a food processor.

3. 3

   Process until the mixture is foamy and pale, about 1 1/2 minutes.

4. 4

   With the machine running, add the oil, drop by drop, through the feed tube, until the mixture starts to thicken (about 1/2 cup oil); do not stop the machine at this point, or the mayonnaise may not come together.

5. 5

   Add the remaining oil in a slow, steady stream.

6. 6

   When all the oil has been incorporated, slowly add the lemon juice.

7. 7

   The fresh mayonnaise can be kept, refrigerated in an airtight container, for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.