Keep any foods using homemade mayonnaise refrigerated until ready to serve.
3 large egg yolks
2 tablespoons vinegar or lemon juice
2 tablespoons water
1 teaspoon granulated sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 cup vegetable oil
- In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt and pepper until thoroughly blended.
- Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes.
- Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary.
- Cover and chill if not using immediately.
Makes about 1 1/4 cups.
Recipe provided courtesy of Chino Valley Ranchers.