Globe-trotter Mayonnaise: South America!

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon dijon mustard
• 1 teaspoon coarse salt
• 1/2 cup canola oil
• 1 1/4 cups canola oil
• 1/4 cup extra virgin olive oil
• 2 tablespoons hot water
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 1 teaspoon lime juice

Recipe

• 1 beat egg yolks on medium speed until slightly thickened.
• 2 add lemon juice, mustard, salt; beat one minute.
• 3 increase speed to medium-high, add 1/2 cup oil one teaspoon at a time (this is very important--or the mayonnaise will "break" ie., separate).
• 4 slowly pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes).
• 5 fold in water, lemon juice, salt, and lime juice.
• 6 serve at room temp; refrigerate leftovers for up to a week.
• 7 repair trick: if the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.