Source of Recipe
"The Southerner's Cookbook: Recipes, Wisdom, and Stories"
"Chef Baker's mayonnaise is slightly more lemony than most standard homemade recipes, likely a vestige of its Mediterranean origin."
List of Ingredients
◦ 2 egg yolks
◦ Juice of ½ lemon
◦ 1 clove garlic, minced
◦ ½ cup good olive oil
◦ ½ cup vegetable oil
◦ Kosher salt or sea salt and freshly ground black pepper
Combine the egg yolks, lemon juice, and garlic in a medium bowl. Using a whisk, beat until the yolks are fluffy and start to stiffen, about 1 minute.
Combine the olive and vegetable oils and add to the bowl — a few drops at a time at first to homogenize the yolk mixture, whisking constantly, then in a slow steady stream, again whisking constantly, until the oils are completely homogenized into the yolk mixture (about 8 minutes).
If the mixture starts becoming too thick, it may be thinned with a drop or two of water. Season with salt and pepper to taste. Store in an airtight container, refrigerated, for up to 3 days.
Makes 1 generous cup