Mayonnaise

Watching eggs and oil swirl together into mayonnaise seems almost like a magic trick, and it’s ready in a flash!

Makes 1 cup

2 raw egg yolks, from the freshest eggs you can find, at room temperature
½ tsp coarse sea salt or kosher salt
½ tsp mustard powder or Dijon mustard
1 tsp lemon juice
1 T white wine vinegar or cider vinegar
1 cup extra virgin oil
Pinch of sugar (optional)

INSTRUCTIONS
Place the egg yolks in a blender or mini food processor. A full size processor may be too big to aerate the eggs properly. I find the bowl size of my mini prep to be perfect. You can whisk the mixture by hand. Process or whisk the egg yolks until they are light yellow and frothy. Add the salt, mustard powder, lemon juice, and vinegar and process/ whisk until blended.

With the motor running (or whisking vigorously) slowly drizzle in the oil in a very light, steady stream. Don’t stop until you have added the entire cup. When all the oil is blended, stop the motor (or take a breath), open the bowl and taste. Add more salt and sugar if desired.

Serve after 1 hour or refrigerate for up to 3 days.

*Have you ever taken a close look at your food processor? Does yours have a pencil lead sized hole or two in the top container? Ever wonder what that was for? Well, it allows you to slowly stream liquid into whatever you are mixing. In this case, it is ideal for blending oil into mayonnaise. If you don’t notice a hole, not to worry. You can accomplish the same goal with a slow, steady hand.

Erin Coopey is the Glorified Home Chef and Cookbook author, The Kitchen Pantry Cookbook.