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Basic Mayonnaise




Source of Recipe


martha stewart living


Recipe Introduction


Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised




List of Ingredients




3 large egg yolks
2 tablespoons champagne vinegar
2 tablespoons Dijon mustard
Juice of 1 lemon
2 dashes Tabasco
Fine sea salt
2 to 2 1/2 cups vegetable oil


Recipe




1. In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency. Mayonnaise will keep, refrigerated in an airtight container, for up to 1 week.