- This recipe makes 1 cup
2 egg yolks
1 teaspoon lemon juice or vinegar
½ teaspoon salt
½ teaspoon dry mustard (optional)
1 cup oil (canola, olive or any other vegetable oil)
Combine yolks, lemon juice, salt and mustard. Using an immersion blender (or just a whisk) pulse a few times to combine. Slowly add the oil a teaspoon or two at a time until thickened and well blended.
You may not need to add all the oil. The more oil, the thicker the finished mayonnaise. If you like it thin, just add less oil.
This must be refrigerated and will last for about a week.