Homemade Mayonnaise
  • 2 egg yolks, room temperature
  • 1½ tsp. apple cider vinegar
  • ¼ tsp. ground mustard powder
  • 1 cup canola oil
  • ¼ tsp. salt or to taste
  • pinch black pepper, not traditional but tasty
  1. Using an electric hand mixer, blend together egg yolks, vinegar, and mustard powder. The mixture will become a pale yellow color.
  2. Slowly, and I mean slowly, drizzle one drop of oil at a time while blending.
  3. Once about ¼ cup of oil has been added the egg yolks will emulsify, you can then add the remaining oil in a very slow stream while continuing to blend.
  4. Storage: Store in a jar with well sealed lid in refrigerator for no more than 5 days.
Recipe by Lemony Thyme at http://www.lemonythyme.com/homemade-mayonnaise/