Mayonnaise, Aka Hellmann's!

1. 1

   Mix the water, salt, sugar vinegar and lemon juice in a small bowl until the sugar and salt are dissolved.

2. 2

   Whisk the 2 egg yolks well (20 seconds or so, or about 10 seconds with an electric whisk -- which I highly recommend for this)** Update - DO NOT USE A BLENDER - it absolutely will not work.

3. 3

   Add about half of the liquid mixture to the eggs and whisk again (about the same amount of time).

4. 4

   Now start adding the oil, slowly, while whisking constantly.

5. 5

   Drop by drop is not necessary but don't pour it in a few teaspoons at the time either!

6. 6

   Keep going until you've put in about 1 cup of oil.

7. 7

   Now add the remaining half of the liquid mixture and whisk well for about 30 seconds.

8. 8

   Back to the oil.you can add it faster now, whisking constantly - add it all in and then whisk an additional 30 seconds.

9. 9

   Put it in a clean container and leave it out at room temperature for about 8 hours so that the vinegar and lemon juice can kill any bacteria that might be in the egg yolks.

10. 10

    Refrigerate -- keeps for at least 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.