Classic Homemade Mayonnaise

By LRay

Southern Living, March 2014, page 112. By Robby Melvin


Tip: Pasteurized eggs are safest, but eggs from chickens raised healthy and happy taste best.

Ingredients

• 2 large pasteurized egg yolks
• 1 teaspoon white wine vinegar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon hot sauce
• 1/8 teaspoon sugar
• 1 cup canola oil

Details

Adapted from myrecipes.com

Preparation

Step 1

Beat first 8 ingredients at high speed with an electric mixer, using whisk attachment, 15 seconds or until combined. With mixer running, add oil in a very slow, steady stream, beating until smooth and thickened.
Add water, 1 tsp. at a time, to thin as desired. Refrigerate 3 days.