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Photo by: Joseph De Leo
In a medium bowl, beat the yolks slowly but firmly with a whisk until they become creamy and light yellow in color. Add 2 Tbsp of the lemon juice, the mustard, and salt, and mix well.
In a small bowl, combine the canola and olive oils; then drizzle very slowly into the yolk mixture while whisking constantly. (Be careful not to overbeat.)
Stir the remaining 2 Tbsp of lemon juice into the mayonnaise, then cover and refrigerate for at least 2 hours before using.
To make mayonnaise in a food processor, follow the instructions for Garlic Mayonnaise (Aïoli), omitting the garlic.
Nutrients per serving (% daily value)
Nutritional information is based on 40 servings.