Prep Time - 2 minutes / Mix Time - 10 minutes = 12-15 minutes of total time
Ingredients
4 egg yolks
2-3 teaspoons mustard (preferably dijon, but yellow will work too)
2 tablespoons apple cider vinegar
2-3 tablespoons fresh lemon juice
·2 ¼ cups of oil separated into three, ¾ cups. Any oil will do (I recommend light olive oil (not extra virgin!)
Salt
Process
1. Separate the yolks from the eggs and place them in a food processor along with the mustard.
2. Turn on the food processor and let yolks and mustard homogenize (blend together). If the blades aren’t fully blending them together, don’t worry as the liquids in the next step will help initiate that process.
3. Add the apple cider vinegar and lemon juice. I like it lemony, so I add three tablespoons, but if you want to just add two for now and adjust for taste at the end, that works too! 4. Now, measure out your first ¾ cup of oil and VERY SLOWLY add the oil. This process should take a few minutes, and, in that time, you will see the mixture go from the yellow consistency you see above, to the creamy mayo color below. If you pour the oil in too fast, the mixture will curdle, and you’ll have to start over.
5. Once the first ¾ cup of oil is added, you may now pour in the remaining 1 ½ cups of oil. Add the oil slowly, but this step can be a bit faster as the mayo should have already coagulated.
6. Let the food processor run for another minute or so after the last ¾ cup of oil just to make sure the mayo is homogenous.
7. Turn off the food processor and add salt and additional lemon juice to taste.
8. Store in an airtight container for up to two weeks and enjoy!
