Mayonnaise (From Scratch)

1. 1

   In mixing bowl, whisk together egg yolks and dry ingredients.

2. 2

   Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.

3. 3

   Start whisking on medium high, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit.

4. 4

   Once you reach that point you can turn the mixer speed down a touch and increase the oil flow to a constant, thin stream.

5. 5

   Once half of the oil is in add the rest of the lemon juice mixture.

6. 6

   Continue whisking until all of the oil is incorporated.

7. 7

   Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.