- 2 large egg yolks
- 2 tablespoons water
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Dash white pepper
- 1 cup olive oil
- In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a spoon. While stirring, quickly place the bottom of the pan in a bowl of ice water; continue stirring for 2 minutes or until cooled.
- Transfer to a blender. Add salt and pepper. While processing, gradually add oil in a steady stream. Transfer to a small bowl. Cover and refrigerate for up to 7 days. Yield: 1-1/4 cups.
Reviews for Homemade Mayonnaise
"There's really no need to cook the egg yolks at all..."
"Can you pls suggest a recipe for Eggless Myannoise ????"
"Mayonnaise is a mother of the cold emulsified sauces. This is a Hollandaise which is a hot emulsification. The recipe is as follows. 1/2 oz acid, 1/2 oz Dijion mustard 2 egg yolks, 1 pint veg. oil. S&P to taste Wisk together the mustard and acid in a large bowl and s & p, wisk in the egg yolks until thick and light in color. The Pink Pink Chef of Dallas"