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Author Notes: This is my favorite mayonnaise recipe, and frankly gives the best flavor of all mayonnaise's I've tasted. This recipe is originally from an old Classic French Cookbook of mine that I played around with. Instead of using lemon juice I used a white wine vinegar (you can use red as well), and I also used a combination of both olive oil and vegetable oil. Usually this is made with olive oil or vegetable oil, but I ran out of olive oil so I had to combine them both. Either way this recipe is great!! Enjoy! —Xena
Makes 2 cups
- 3 Egg Yolks, at room tempeture
- 1 teaspoon White (or red) Whine Vinegar
- 1/2 teaspoon Dry Mustard
- 1/2 teaspoon Salt
- 1/8 teaspoon White Pepper
- 1 1/2 cups Olive Oil or Vegetable Oil or a combination of both
- 2 tablespoons Boiling Water
- Warm a large mixing bowl in hot water, dry it quickly, and drop the egg yolks into it.
- With a wire whisk beat the egg yolks vigorously for about two minutes, or until they thicken and cling to the whisk.
- Add the wine vinegar, the dry mustard, salt, and pepper. Then beat in the oil, 1/2 teaspoon at a time; make sure each addition is absorbed before you add more.
- By the time 1/2 a cup of oil has been beaten in, the sauce should be like a thick cream. Add in the rest of the oil by teaspoonfuls, beating constantly.
- Taste and season with whine vinegar, salt and pepper if you need to.
- To make the Mayonnaise creamier, beat in boiling water 1 tablespoon at a time.
- Keep the Mayonnaise in the refrigerator in a tightly sealed container (I used a mason jar) until ready to use. C'est Fini!