Easy Homemade mayonnaise
Instructions:
- 2 large egg yolks, chilled;
- 3 teaspoons fresh lemon juice;
- 2 teaspoons white wine vinegar;
- 1⁄2 teaspoon Dijon mustard;
- 1 teaspoon kosher salt, plus more to taste;
- 11⁄2 cups vegetable oil or mild extra-virgin olive oil (or a combination), divided.
- Place a medium glass or metal bowl in the freezer to chill for 10 minutes.
- Whisk together the egg yolks, lemon juice, vinegar, mustard, and salt in the chilled bowl. Whisk until blended and bright yellow, about 30 seconds.
- Whisking constantly, add 1⁄2 cup of the oil a few drops at a time to the yolk mixture, taking about 4 minutes to do so. Add the remaining 1 cup of oil in a very slow, very thin, steady stream, whisking constantly until the mayonnaise is thick and lighter in color, 8 to 15 minutes, depending on your fortitude. (Putting the oil in a squeeze bottle with a small opening helps control the flow.)
- Cover and let sit at room temperature for 1 hour, then refrigerate for up to 1 week.