Homemade Mayonnaise

1. 1

   Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula.

2. 2

   At the first sign of thickening, remove the pan from the heat but continue stirring.

3. 3

   Dip the pan bottom in a large pan of cold water to stop cooking.

4. 4

   Scrape into a blender, blend for a second or so, then let stand uncovered at least 5 minutes to cool.

5. 5

   Add the dry mustard, salt, and cayenne if using.

6. 6

   Cover and, with the blender running, drizzle the oil in very slowly at first, down the center hole into the egg mixture.

7. 7

   Transfer mayonnaise to a clean container and chill immediately.

8. 8

   This will keep for at least 7 days refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.