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  1. Combine egg yolk, lemon juice, vinegar, and salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.
  2. Using ¼ teaspoon measure and whisking constantly, add ¼ cup oil to yolk mixture, a few drops at a time, about 4 minutes. Note: I used a hand mixer at the lowest speed.
  3. Gradually add remaining ½ cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color).

Cover and chill. Mayo keeps for up to 2 days