Homemade Mayonnaise
Scott Peacock
Nothing is better than homemade mayo.
Course Appetizer
Cuisine American
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sea or kosher salt
- 1 teaspoon dry mustard
- 2 egg yolks
- 1½ cups vegetable oil or light olive oil
- 1 tablespoon hot water
In a medium bowl, combine the vinegar lemon juice, salt, and mustard.
Whisk ingredients until combined and the salt and mustard are dissolved.
Add the egg yolks and beat until smooth.
Add the oil, drop by drop at first, and then in a slow, steady stream, whisking constantly until all of the oil has been incorporated and you have a very thick emulsion.
Stir in the hot water until the mixture is smooth.
Refrigerate, homemade mayonnaise will keep up to 1 week.
Makes 1 3/4 cups. Keyword homemade mayonnaise, mayonnaise recipe