HOMEMADE MAYONNAISE (SALLYE)
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- 2 large
- egg yolks
- 1 tsp
- dijon mustard
- 2 Tbsp
- fresh squeezed lemon juice
- 1/2 tsp
- 1 c
- olive oil, extra virgin
- see comments for optional spice/herb additions
1Place egg yolks, mustard, salt, lemon juice and 1/4 cup of oil into food processor.
Process on low speed until mixture is creamy and has thickened.
While processor is still running, slowly drizzle the remaining oil into mixture through hole in lid of processor.
Continue processing until oil and mixture have completely emulsified and mixture is soft and creamy
If not using immediately, place in airtight container and refrigerate.
Will keep approximately 3 days in fridge.
2Options: You can also add other spices to "jazz" it up such as 1 tablespoon parsley flakes, 1/8 teaspoon garlic powder, 1/8 teaspoon of paprika or other spices to your taste. Don't overspice it, or you will lose the wonderful flavor of the basic mayonnaise.