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Spices/Sauces/Rubs | |
| 4 large egg yolks 1 tablespoon Dijon mustard 2 cups vegetable oil Juice of 2 lemons 1 teaspoon kosher salt Pinch freshly ground black pepper | |
| Add egg yolks and mustard to a bowl and whisk to combine. Blend in a circular motion with an immersion blender and slowly add the oil, taking care for the first 30 seconds to avoid splitting. Add the rest of the oil until you have a thick, glossy mayonnaise. Add lemon juice (start with juice of 1 lemon and work up from there), salt and pepper, then blend a little more and serve. | |
Unrated | |
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