Page 8 - ClubLife Weekly 010422

CHEF'S
CHEF'S

CORNER
CORNER

Scratch Made Mayonnaise

Yields 1 cup

Ingredients How To:

1 egg yolk 1. In a bowl, whisk together egg

½ teaspoon salt yolk and dry ingredients.
½ teaspoon dry mustard 2. Slowly whisk in the lemon juice
2 pinches sugar and vinegar into the yolk

2 teaspoons fresh squeezed lemon juice mixture.

1 tablespoon white wine vinegar 3. Start whisking briskly, then add
1 cup oil, canola or other neutral oil the oil a few drops at a time until

the liquid seems to thicken and
lighten a bit.

4. Continue adding the remaining
oil in a slow steady stream until

all of the oil is incorporated.
5. Refrigerate for up to 1 week.