Making your own mayonnaise is easy and allows you to choose your own flavorings.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.


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    2 large egg yolks 1 1/4 cups olive oil (not extra virgin)
    2 tbsp white wine vinegar 1 tbsp fresh lemon juice
    1 tsp Dijon mustard


    Prep: 10 min Total: 15 min (Quick)
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    • 1

      Place the egg yolks, vinegar, and mustard in a food processor. Process for about 1 minute, until pale and creamy. (Or whisk by hand.)

    • 2

      With the machine running, slowly pour in the oil through the feed tube in a thin, steady stream, processing until the mayonnaise is thick and creamy. (If making by hand, dribble in the oil.)

    • 3

      Add the lemon juice and pulse briefly (or stir) to combine. Season with salt and pepper.


    The mayonnaise can be stored in the refrigerator.

    Variations: Substitute 3 tbsp of a flavored oil (hazelnut, walnut, basil or lemon) for an equal amount of the olive oil. Or stir Chinese chile paste, chopped sun-dried tomatoes, crushed garlic, or chopped fresh herbs into the finished mayonnaise to taste.

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