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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 8 |
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This can also be made in a food processor: Place first four ingredients and 1/8 teaspoon vinegar or lemon juice in bowl of food processor fitted with a metal blade. With motor runing, add oil drop by drop through hole in lid, then in a steady trickle until the desired consistency is achieved. Add remaining vinegar. Do not overbeat or it will be too thick. Ingredients:
2 egg yolks |
salt |
white pepper |
1 teaspoon dijon mustard or 1 teaspoon dried mustard, if desired |
1 teaspoon white wine vinegar or 1 teaspoon tarragon vinegar or 1 teaspoon lemon juice |
1 cup olive oil (about 1 cup) or 1 cup vegetable oil (about 1 cup) |
Directions:
1. Place egg yolks in a bowl with salt and pepper, mustard, if desired and 1/8 teaspoon vinegar or lemon juice.
2. Beating constantly with a wire whisk, add oil drop by drop at first, then in a steady trickle until the mayonnaise is thick.
3. Add remaining vinegar and adjust seasoning, if desired; stir again.
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