Ingredients
1 Tbsp. cider vinegar
1 Tbsp. freshly squeezed lemon juice
1 tsp. fine sea salt
1 tsp. dry mustard
2 egg yolks*
1 1/2 cups vegetable oil, light olive oil, or a combination
1 Tbsp. hot water
Preparation
Put the vinegar, lemon juice, salt, and mustard into a medium mixing bowl, and whisk or stir until the salt and mustard are dissolved. Add the egg yolks, and beat until smooth. Add the oil drip by drop at first, and then in a slow, steady stream, whisking or stirring constantly until all of the oil has been incorporated and you have a very thick emulsion. Stir in the hot water until smooth. Refrigerated, homemade mayonnaise will keep for up to 1 week. Makes 1 3/4 cups.
*NOTE: Consuming raw eggs can be a risk, due to salmonella contamination. You may consider using pasteurized eggs or egg substitute.
Per tablespoon: 107 cal., 12 g total fat (1 g sat. fat), 15 mg chol., 58 mg sodium, 0 g carbo., 0 g dietary fiber, 0 g protein.
