Homemade Mayonnaise

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 3 eggs (you will need 2 coddled egg yolks and 1 coddled whole egg)
• 1 tablespoon dijon mustard
• 1 teaspoon sugar
• 1 pinch salt
• 3 grinds fresh ground black pepper
• 1/8 cup plus one tablespoon lemon juice
• 2 cups canola oil

Recipe

• 1 to coddle the eggs:.
• 2 first bring your eggs to room temperature (at least 30 minutes).
• 3 at the same time, bring water in a teapot to a boil.
• 4 while the water is heating up, prepare an ice bath. (an ice bath is simply a bowl full of ice water.) set aside.
• 5 place room temperature eggs in a separate bowl or mug. the key thing is that you don’t want to let the eggs touch to ensure that the coddling process will cook the entire egg.
• 6 pour hot water over eggs and time for exactly one minute.
• 7 spoon out the eggs and gently plunge into the ice water bath, being careful not to break the shell. let cool for about 2 minutes.
• 8 you can now separate the whites from the yolks to get the coddled yolks.
• 9 mayo:.
• 10 separate 2 coddled yolks and place in food processor, discard whites.
• 11 add whole coddled egg, dijon mustard, sugar, salt, pepper and 1/8 cup of the lemon juice. pulse mixture for one minute.
• 12 with motor running, slowly add oil just dribbling it in until all the oil has been mixed inches
• 13 scrape sides, stir by hand and taste.
• 14 add more salt, pepper or sugar as needed. add additional tablespoon of lemon juice if needed.
• 15 store any remaining mayonnaise in refrigerator for up to 5-7 days. bring back up to room temperature before serving for the best flavor.