MADE-FROM-SCRATCH MAYONNAISE
Homemade mayo has a far fresher flavor than its supermarket kin. A voluminous batch of the stuff can be had at the flip of a switch, by beating egg yolks, lemon juice, and oil in a mixer. Purists with strong wrists can always whisk by hand.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Beat yolks on medium speed until slightly thickened. Add 1 tablespoon lemon juice , the dijon mustard, and 1 teaspoon coarse salt. Beat 1 minute.
- Raise speed to medium-high. Add 1/2 cup canola oil, 1 teaspoon at a time.
- Slowly pour in 1 1/4 cups more canola oil and the extra-virgin olive oil in a steady stream, beating until incorporated, about 10 minutes.
- Fold in 2 tablespoons hot water, 2 teaspoons more lemon juice, and 1 teaspoon more salt.
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