Mayonnaise
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INGREDIENTS
- 4 egg yolks, room temperature
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- pinch of kosher salt and pepper
- 2/3 cup olive oil
- 2/3 cup grapeseed oil
DIRECTIONS
- Place egg yolks into a blender or food processor.
- Add lemon juice, mustard, salt and pepper.
- Pulse a couple of times to blend.
- Slowly stream in oil while the blender or food processor is running on low.
- Blend until emulsified.
- Store in the refrigerator for up to one week.