Ingredients
- 3 large egg yolks
- 1 tablespoon lemon juice, plus additional to taste
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 1-1/2 cups neutral flavored oil (canola, vegetable, peanut)
- 2 tablespoons boiling water
Preparation
Step 1
Start with all ingredients at room temperature. Mayonnaise may be made by hand-whisking or using a stand or hand mixer. If hand whisking, beat the ingredients at a speed of 2 strokes per minutes. If using a hand or stand mixer, set the speed to moderately fast, or the same speed used to whip cream. Once the oil begins to be added to the mixture, whisk continually until the sauce thickens to prevent curdling. For best results, beat the mixture in a glass, glazed pottery or stainless steel mixing bowl.
Swirl hot water into the mixing bowl to warm it, empty, then thoroughly dry bowl.
Add the room temperature egg yolks and beat for 1 to 2 minutes until the yolks thicken and become slightly sticky. Add lemon juice, salt and mustard, and beat for 30 seconds.
Whisking briskly or with mixer set to moderately fast, begin adding oil a few drops at a time by teaspoon until the mixture thickens and lightens in color a bit, indicating an emulsion has been successfully created. Continue to add oil in a slow, thin stream, stopping the flow of oil about every 10 seconds to make sure the oil is incorporating well. Continue until all of the oil is incorporated.
Beat in boiling water. The boiling water will help prevent curdling.
If the mixture is too thick, add a few drops of lemon to thin.
Scrape into a bowl and cover. To prevent a skin from forming, place a sheet of plastic wrap across the surface to prevent air from reaching it.
Makes about 2 cups.