4 egg yolks
1 teaspoon salt
white pepper, to taste
1 teaspoon dry mustard
3 tablespoons wine vinegar
28 ounces salad oil
lemon juice, to taste
Servings: 32
1. Place the egg yolks in the bowl of a mixer and whip on high speed until frothy.
2. Add the dry ingredients and half the vinegar to the yolks; whisk to combine.
3. Begin to add the oil a drop at a time until the mixture begins to thicken and an emulsion beings to form.
4. Add the remaining oil in a slow steady stream, thinning the mayonnaise occasionally by adding a little vinegar. Continue until all the oil and vinegar have been incorporated.
5. Adjust the seasonings and add lemon juice to taste.
6. Refrigerate until needed.
Yield: 1 quart (1 liter)
1 teaspoon salt
white pepper, to taste
1 teaspoon dry mustard
3 tablespoons wine vinegar
28 ounces salad oil
lemon juice, to taste
Servings: 32
1. Place the egg yolks in the bowl of a mixer and whip on high speed until frothy.
2. Add the dry ingredients and half the vinegar to the yolks; whisk to combine.
3. Begin to add the oil a drop at a time until the mixture begins to thicken and an emulsion beings to form.
4. Add the remaining oil in a slow steady stream, thinning the mayonnaise occasionally by adding a little vinegar. Continue until all the oil and vinegar have been incorporated.
5. Adjust the seasonings and add lemon juice to taste.
6. Refrigerate until needed.
Yield: 1 quart (1 liter)
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