Yield: about 2 cups
- 3 egg yolks
- 1 teaspoon salt
- 2 cups vegetable oil
- 2 tablespoons white vinegar
- Beat yolks and salt in a deep, narrow bowl at high speed of an electric mixer until thick and lemon colored. Add oil in a thin, steady stream; beat until mixture begins to thicken. Gradually add vinegar, beating until thickened.
- Spoon mayonnaise into a glass or plastic container; cover container and refrigerate.
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