Ingredients
- 2 egg yolks
- 1 C vegetable oil
- 3 tsp white wine vinegar (separated)
- 2 tsp lemon juice
- 1 tsp prepared mustard
- 1/2 tsp Kosher salt
Instructions
- Let all ingredients reach room temperature
- Whip egg yolks for a minute or two until thoroughly beaten
- Add a teaspoon of vinegar and whip 30 more seconds
- Add salt and mustard whipping another 30 seconds
- At full speed, begin adding the oil very slowly, as little as a drop at a time
- When the emulsion forms, add the oil at a moderate stream (adding too fast will break the mayonnaise)
- When the emulsion thickens, add a teaspoon of vinegar to thin it out
- Continue adding oil, stopping occasionally to add more vinegar if it gets too thick
- Finish with lemon juice both to add some tang and achieve consistency
- Unused mayonnaise will keep for a day or two (longer if using pasteurized eggs)
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