Mayonnaise

Mayonnaise

Ingredients:

2 egg yolks, must be room temp.

1/2 lemon

1 tablespoon Dijon mustard

1 1/2 cups canola oil

1 teaspoon kosher salt

1/8 teaspoon freshly ground 

   black pepper

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Directions:

In a food processor, put 1 tablespoon water, the egg yolks, a few drops of lemon juice, and the mustard in the processor.  With the processor running, gradually add a few drops of the oil.  Continue adding the oil in a thin stream-you want to do this slowly to ensure that the oil is fully emulsified into the yolks from the get-go.  Once you've incorporated about the 1 cup of the oil (the mixture should be very thick at this point), add another tablespoon of water and a few more drops of lemon juice at this point.  Season with salt and pepper, and continue to add the remaining 1/2 cup oil while the processor is running on high.  Transfer the mayonnaise to a glass jar and refrigerate until ready to use.  The mayonnaise will keep for up to three days under refrigeration.  

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For a thinner mayonnaise, whisk more water, a tablespoon at a time, until you achieve the desired consistency.

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Makes about 1 cup.