Traditional Mayonnaise

1. 1

   In work bowl fitted with metal blade, process egg yolks, vinegar, dry mustard, sea salt, sugar and white pepper until smooth, for 2 minutes (see Notes).

2. 2

   With the processor running, slowly drizzle oil through the small hole in the feed tube until it has been incorporated into the mayonnaise (see Notes).

3. 3

   When all of the oil is drizzled into egg mixture, remove processor lid and, with a rubber spatula, scrape down the sides and bottom, which sometimes collect residue, as necessary to incorporate all of the mixture.

4. 4

   Replace lid and process for about 15 seconds.

5. 5

   Variation: Try flavored oils in place of the plain vegetable oil to enhance your dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.