Page 44 - My Cookbook
P. 44
INGREDIENTS
2 large egg yolks, at room temperature
1/2 teaspoon kosher salt
2 tablespoons very cold water
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1 1/2 cups vegetable oil, refrigerator cold
Mayo From Scratch Is Easy and Totally Worth It
Condiments
Makes 2 cups ∙ Source Buzzfeed.com
DIRECTIONS
1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5-10 seconds.
2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white. Taste and adjust seasoning as needed. Store in an airtight container in the refrigerator for up to 2 weeks.
