Recipe courtesy of Martha H Foose

Homemade Mayonnaise

Name: Homemade Mayonnaise
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 pints
Ingredients: 3 large egg yolks; 1 teaspoon fresh lemon juice; 1 teaspoon white vinegar; 1 teaspoon dry mustard; 1 teaspoon salt; 1 teaspoon sugar; Dash cayenne pepper; 1 1/2 cups canola oil

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 2 pints

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Ingredients

3 large egg yolks

1 teaspoon fresh lemon juice

1 teaspoon white vinegar

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon sugar

Dash cayenne pepper

1 1/2 cups canola oil

Directions

In a food processor fitted with the metal blade, a blender, or the jar of mayonnaise maker, combine the yolks, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend.
With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to fully integrate as added until all the oil has been incorporated.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.