Mayonnaise

What you’ll need (choose organic where possible):

  • 2 large egg yolks
  • 2 tbsp fresh lemon juice
  • 2 tbsp water
  • 1 tsp dry mustard
  • 1 tsp salt
  • 1 cup pure olive oil
  1. Heat the egg yolks, lemon juice, water, and mustard in a small skillet over very low heat, stirring constantly. At the first sign of thickness, remove from heat and submerge in a large pan of cold water (you should continue stirring here to avoid creating citrus-y scrambled eggs…trust us!)
  2. Scoop mixture out of pan and into a food processor. Blend for a few seconds and then let mixture sit uncovered for at least 5 minutes to cool.
  3. Add remaining dry ingredients, and blend on low speed. Drizzle oil slowly into the mixture until all ingredients are combined.
  4. Scoop into a large glass container and chill immediately. Mayonnaise should keep for at least one week if stored correctly.