Pssst! Did you know America’s top-selling condiment and go-to dressing for chicken, tuna and potato salad can be prepared with a handful of everyday pantry items? —Taste of Home Test Kitchen
- 2 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.
Originally published as Homemade Mayonnaise in Healthy Cooking April/May 2012, p32
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