Mayonnaise

1. 1

   In a food processor, pulse together the egg yolks, 1 teaspoon warm water, the mustard, and lemon juice.

2. 2

   With the blade running, drizzle in the oil in a medium stream.

3. 3

   If the mixture becomes too thick before all of the oil has been incorporated, add a drop or two of warm water to loosen the mixture, then continue with the remaining oil.

4. 4

   Season with salt and pepper and store, refrigerated, in a covered plastic or noncorrosive metal container.

5. 5

   Variation:

6. 6

   To make aioli, add 6 garlic cloves, chopped, along with the egg yolks.

7. 7

   Season with coarse black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.