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Mayonnaise

Author
JWU College of Culinary Arts

Yield
1¼ cups

Recipe ID
C00015

Ingredients
US standard
Egg yolks
1 each or ¾ fl. ounce pasteurized
Dijon mustard
1 tablespoon
Salt, kosher
¼ teaspoon
Sugar
½ teaspoon
White vinegar
1 tablespoon
Vegetable oil
8 fl. ounces
Lemon juice, fresh
1 tablespoon (or more to taste)
Preparation
  1. Gather all the ingredients and equipment.
  2. In a mixing bowl, combine the egg yolks, mustard, salt, sugar and vinegar.
  3. Whisk the mixture to combine. Then slowly add the oil in a thin, steady stream as you continue to whisk, allowing air to be incorporated, and add the lemon juice.
  4. Adjust seasonings to taste. Refrigerate.