Mayonnaise

1. 1

   In a medium bowl, beat the yolks slowly but firmly with a whisk until they become creamy and light yellow in color.

2. 2

   Add 2 Tbsp of the lemon juice, the mustard, and salt, and mix well.

3. 3

   In a small bowl, combine the canola and olive oils; then drizzle very slowly into the yolk mixture while whisking constantly.

4. 4

   (Be careful not to overbeat.)

5. 5

   Stir the remaining 2 Tbsp of lemon juice into the mayonnaise, then cover and refrigerate for at least 2 hours before using.

* Per serving · 4 servings · Values may vary.

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