Mayonnaise

1. 1

   Place the egg yolks, vinegar, and mustard in a food processor.

2. 2

   Process for about 1 minute, until pale and creamy.

3. 3

   (Or whisk by hand.)

4. 4

   With the machine running, slowly pour in the oil through the feed tube in a thin, steady stream, processing until the mayonnaise is thick and creamy.

5. 5

   (If making by hand, dribble in the oil.)

6. 6

   Add the lemon juice and pulse briefly (or stir) to combine.

7. 7

   Season with salt and pepper.

8. 8

   Variations:

9. 9

   Substitute 3 tbsp of a flavored oil (hazelnut, walnut, basil, or lemon) for an equal amount of the olive oil.

10. 10

    Or stir Chinese chile paste, chopped sun-dried tomatoes, crushed garlic, or chopped fresh herbs into the finished mayonnaise to taste.

No additional tips available.