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| What You Need: |
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3 egg yolks, at room temperature
1 to 3 teaspoons strained fresh lemon juice
˝ teaspoon< dry mustard
˝ teaspoon salt
1/8 teaspoon ground white pepper
1˝ cups vegetable or olive oil or a combination of both
2 tablespoons boiling water (optional)
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| How To Cook: |
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1. Warm a small mixing bowl in hot water, dry it quickly but thoroughly, and drop in the egg yolks. With a wire whisk or a rotary or electric beater, beat the yolks vigorously for about 2 minutes, until they thicken and cling to the whisk or beater when it is lifted from the bowl. Stir in 1 teaspoon of lemon juice and the mustard, sait and white pepper.
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2. Beat in ˝ cup of the oil ˝ teaspoon at a time; make sure each addition is absorbed before adding more. By the time the ˝ cup of oil has been beaten in, the sauce should be the consistency of thick cream.
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3. Pour in the remaining oil in a slow, thin stream, beating constantly. Then taste for seasoning and add up to 2 more teaspoons of lemon juice if desired.
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4. To make the mayonnaise creamier and lessen the danger of separating, beat in the boiling water, 1 tablespoon at a time. Cover the mayonnaise tightly with foil or plastic wrap and refrigerate until ready to use. The mayonnaise can safely be kept in the refrigerator for up to one week.
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| Serving Size: about 2 cups |
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