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Classic Homemade Mayonnaise

Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Total time 5 mins
Yield Makes 1 cup
Tip: Pasteurized eggs are safest, but eggs from chickens raised healthy and happy taste best.

Ingredients

  • 2 large pasteurized egg yolks
  • 1 teaspoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon sugar
  • 1 cup canola oil

How to Make It

  1. Beat first 8 ingredients at high speed with an electric mixer, using whisk attachment, 15 seconds or until combined. With mixer running, add oil in a very slow, steady stream, beating until smooth and thickened.

  2. Add water, 1 tsp. at a time, to thin as desired. Refrigerate up to 3 days.