This mayonnaise is rich and velvety. The recipe is from "Better Made at Home: Salty, Sweet, Satisfying Snacks and Pantry Staples You Can Make Yourself
- 2 large pasteurized eggs
- 1 teaspoon prepared mustard
- 1/4 teaspoon salt
- Few drops of vinegar or lemon juice
- 3/4 cup plus 2 tablespoons sunflower, grapeseed or canola oil, or whatever oil you prefer, or a mixture of oils
- Freshly ground pepper
Adapted from jsonline.com
Boil one egg 8 minutes in salted water. Drain and peel under cool, running water. Remove yolk from egg and put it in a small bowl. (Reserve white for another use.) Let yolk cool about 5 minutes.
Separate remaining raw egg and reserve white for another use. Add raw yolk to bowl with cooked yolk. Add mustard, salt and 2 drops of vinegar or lemon juice. Mix well and let mayonnaise sit 1 minute.
Gradually add oil to bowl little by little, mixing constantly. Each time you add oil, stir mayonnaise until oil is completely absorbed and mayo is homogeneous. When all the oil has been absorbed, season with pepper. Then, if you wish, add more salt and vinegar or lemon juice to taste. Cover with plastic wrap and refrigerate 24 hours before using.