Classic Mayonnaise

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
2 cups

Ingredients
  • 4 egg yolks*
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • Dash cayenne
  • 1/2 lemon, juiced
  • 2 tablespoons water
  • 2 cups canola oil
Directions

Begin with all ingredients at room temperature, they will emulsify more readily.

In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken.

Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check seasoning. Keep covered in the refrigerator for up to 3 days.

Serve with cold meats, seafood, poultry and salads.

*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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