Ingredients
- *2 egg yolks
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- Kosher salt
- 1 1/2 cups neutrally flavored oil (vegetable, canola, peanut)
Directions
Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.
Cook's Note: If the mayonnaise is too thick add a few drops of water or if it is not thick enough, with the machine running, add a little more oil.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
* Raw Eggs
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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By Bethleen
on May 04, 2012
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OK... a failed attempt before wonderful success! I halved the recipe but found I didn't need as much oil so the first pass was humming along great until I tried to polish off the remaining oil and I ended up with a separated mess. Cut the oil down to 1/2 c (1/4 cup less than the halved amount and it went together perfectly. I still had a little left over oil but didn't dare push it. I did use less vinegar based on other reviews but next time I think I'll use more for a bit more tang. So glad I found this! No more store bought for me. BTW, I used a stick mixer.
By Dee985
Mandeville, LA
on April 26, 2012
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This was my first attempt at making homemade mayo, I will not go back to the store bought stuff. Of course, I fiddled a bit with the recipe and used rice vinegar, canola oil mixed with a dollop of evoo and added a smidge of sugar to cut the acidity. Wonderful!!!
By cookinfor6
on April 22, 2012
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So yummy! I have made this many times and this is my go to mayo recipe. I use this mayo for salad dressings and for anything that calls for mayo when cooking or just on sandwiches. I do cut the Dijon a little but that I think is personal taste. I've also tried this with olive oil and it whipped up nicely but the olive oil overpowered the fresh taste you get with the lighter oils. It taste best to me with a little Canola but play around with it because you'll soon find out how diverse this little recipe is.
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