Mayonnaise

Ingredients

• 2 egg yolk
• 2 tsp Dijon mustard
• 0.75 tsp kosher salt
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1.5 cups neutral oil
• 0.25 tsp white pepper
• 2 tbsp water – cold, as needed

Instructions

1. Set a medium mixing bowl on a damp towel to steady it. Whisk the egg yolks, Dijon mustard, kosher salt, white wine vinegar, and lemon juice until smooth and slightly thick, about 30 seconds.
2. While whisking constantly, drizzle in the neutral oil a few drops at a time for the first 2–3 tablespoons, then in a thin, steady stream, until the mixture is thick, glossy, and emulsified, 6–8 minutes total.
3. Whisk in the white pepper until evenly seasoned.
4. If the mayonnaise is too thick, whisk in the cold water, 1 teaspoon at a time, until smooth and spreadable.
5. Transfer to a clean jar, press plastic wrap directly onto the surface, seal, and refrigerate. Use immediately or within 5 days.