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Photo by: Joseph De Leo
Yield: Makes about 2½ cups / 600 ml
INGREDIENTS
- 2 egg yolks
- ¼ cup / 60 ml lemon juice
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 cup / 240 ml canola oil
- 1 cup/ 240 ml mild extra-virgin olive oil
Directions
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.
Notes
To make mayonnaise in a food processor, follow the instructions for Garlic Mayonnaise (Aïoli), omitting the garlic.
© 2009 Colman Andrews
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information is based on 40 servings.
99kcal (5%)
1mg (0%)
1mg (1%)
3mcg RAE (0%)
3mg
0mg
0g
0g
0g
0g
10mg (3%)
60mg (3%)
1g (6%)
11g (17%)
0mg (0%)
FROM THE KITCHEN OF...
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