Homemade Mayonnaise

1. 1

   Place the yolks in a large bowl and slowly whisk in 1 tablespoon of the canola oil.

2. 2

   Slowly drizzle 1 cup of the remaining oil into the eggs, about 1 tablespoon at a time, whisking constantly.

3. 3

   Continue to whisk, alternating additions of the lemon juice and vinegar with the remaining oil, until all the oil has been added.

4. 4

   Add the lemon zest, mustard, cayenne, paprika, and salt and black pepper to taste and continue to whisk until the mayonnaise is thick.

5. 5

   This can also be done in a food processor or blender.

6. 6

   Whisk in the hot water and refrigerate in an airtight container until ready to use, or for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.