- 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.
Reviews forHomemade Mayonnaise
"I'm glad to see a recipe where the egg is safe to eat. That has always bothered me. I tried this recipe as is and it's very tasty but I think I may have picked a strong olive oil so be sure to pick a mild flavor olive oil or you can use another oil, like safflower."
"There's really no need to cook the egg yolks at all..."