Bobbi At NoelWoods
This is also a little sweeter than regular mayo, to our preference.
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- egg yolks
- fresh squeezed lemon (about a tbs)
- 1 Tbsp
- 1/2 tsp
- 1 tsp
- dijon mustard
- 1 1/2 c
- olive oil (not virgin)
1Place all ingredients in the beaker of a long neck blender.
Allow yolks to settle for a minute.
2Begin pulsing at bottom and SLOWLY raise the blender.
3Place in a lidded jar and keep in fridge for a couple of weeks.