Homemade Mayonnaise

1. 1

   Combine the olive oil and vegetable oil in a liquid measuring cup or bowl; set aside.

2. 2

   Whisk the egg yolk, vinegar abd 1/2 teaspoon salt in a small nonreactive bowl.

3. 3

   Set the bowl with the yolk mixture on a damp kitchen towel to steady it.

4. 4

   Drizzle in the oil mixture very slowly, whisking constantly.

5. 5

   (The mixture will begin to thicken after about half of the oil is added; if at any point the oil is not incorporating, stop drizzling and whisk until smooth).

6. 6

   Refrigerate in an airtight container for up to 4 days.

7. 7

   *This recipe courtesy of Food Network Magazine.

8. 8

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* Per serving · 4 servings · Values may vary.

No additional tips available.