1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
2 large egg yolks
3/4 cup canola oil
- The secret to success when making mayonnaise is to start the emulsion quickly. Using a combination of the egg yolks and Dijon mustard is the key to a great finished mayonnaise. Combine the lemon juice, Dijon mustard, and egg yolks in a medium bowl, stirring well with a whisk.
- The mayonnaise will thicken as you begin to incorporate more oil. Gradually add the canola oil to the egg yolk mixture, at first just adding it drop by drop, stirring with a whisk until each addition is incorporated. Once the emulsion is formed, add the oil about a tablespoon at a time, and continue stirring constantly until the mixture is thick. Yield: about 1 cup
Serving size: about 1 tablespoon Calories: 100 Fat: 11.1g Protein: 0.3g Carbohydrates: 0.1g Fiber: 0g Cholesterol: 26mg Iron: 0.1mg Sodium: 2mg Calcium: 3mg