MAYONNAISE, HOMEMADE

By MarieR

Taste of the South Magazine, Jan/Feb 2017, Page 70.
Nothing beats the flavor, plus it's super easy when you use a blender or a food processor.

Ingredients

• Makes about 2 cups
• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 teaspoons kosher salt, plus more to taste

Preparation

Step 1

1. Place egg yolks, lemon juice, mustard, vinegar, salt, and pepper in the container of a blender. Pulse until ingredients come together, about 4 times. With the blender running, add oil in a slow, steady stream until incorporated. (If mayonnaise is too thick, add a little bit of water to thin.) Season with salt to taste. Refrigerate for up to 5 days.