Watch Sue Riedl make this recipe
Servings: Makes 1 cup
Ingredients
Two egg yolks
1 tbsp lemon juice (plus more)
1/4 tsp dry mustard
1-1/4 to 1-1/2 cups vegetable oil
Method
Place two egg yolks in a bowl and whisk for until thick and sticky, about a minute.
Add 1 tbsp lemon juice.
Add salt and pepper to taste and ¼ tsp dry mustard.
Whisk in the first 1/3 cup vegetable oil very slowly so that the mayonnaise does not split. You can do this by hand or with a food processor. After the first 1/3 to 1/2 cup has been incorporated and the mixture has thickened, you can whisk in the rest of the oil more freely
Thin the mayo with more lemon juice if it is too thick.
Season with salt and pepper and store in fridge for up to three days.
Sue Riedl