Ingredients
- 2 egg yolks
- 1/2 fresh lemon
- 1 capful of vinegar
- 1 teaspoon mustard
- some salt
- Olive oil – perhaps best to start with 1 cup and move on to 2 cups after the mayonnaise is holding.
This version of the recipe works best with a stick blender container.
- Put the egg yolks, lemon juice, vinegar, mustard, salt and maybe a cup of olive oil into the stick blender (if you’re brave or experienced, you can start with more olive oil)
- Buzz the mixture with the stick blender. Buzz once, and wait.
- Buzz again. Buzz once, very quickly, and wait.
- Continue this buzz and pause until the mixture is largely looking like mayonnaise
- Buzz faster and longer once it’s clear the mayonnaise is setting
- Serve as desired
- Store extra in the refrigerator
NOTE: Thanks to Bonny for showing how to make this delicious mayonnaise. Since this recipe does not use cooked eggs, you might want to mention that fact to anyone who is elderly, very young, or has been on antibiotics. There is only a small risk of contamination with raw eggs, but better safe than sorry. It is also possible to “pasteurize” the eggs before using them. That’s a recipe for another day.
