Recipe courtesy of Shirley Corriher

Homemade Mayonnaise

Save Recipe
  • Level: Easy
  • Yield: 1 1/2 cups
Share This Recipe

Ingredients

Directions

  1. Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat but continue stirring. Dip the pan bottom in a large pan of cold water to stop cooking. Scrape into a blender, blend for a second or so, then let stand uncovered at least 5 minutes to cool. Add the dry mustard, salt, and cayenne if using. Cover and, with the blender running, drizzle the oil in very slowly at first, down the center hole into the egg mixture. Transfer mayonnaise to a clean container and chill immediately. This will keep for at least 7 days refrigerated.
21m Easy 99%
CLASS
17m Easy 99%
CLASS
15m Easy 95%
CLASS
Erin Jeanne McDowell

French Onion Soup Casserole

30m Easy 99%
CLASS

Gabriela Rodiles

French Onion Soup Dip

45m Easy 97%
CLASS
32m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now