prep 0:10       total 0:10


12 batches



4 egg yolks
1 tbsp. salt
1 tbsp. dry mustard
3 tbsp. wine vinegar
1-3/4 lb. salad oil
Lemon juice, to taste
White pepper, to taste


Place the egg yolk in the bowl of a mixer and whip on high speed until frothy. Add the dry ingredients and half of the vinegar to the yolks; whisk to combine. Begin to add the oil a drop at a time until the mixture begins to thicken and a emulsion begins to form. Add the remaining oil in a slow steady stream, thinning the mayonnaise occasionally by adding a little vinegar. Continue until all the oil and vinegar have been incorporated. Adjust the seasonings and add lemon juice to taste. Refrigerate until needed.

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