Directions
WHISK egg yolks, lemon juice, water, sugar, mustard, salt and pepper in small saucepan until blended.
COOK over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. REMOVE from heat immediately; let cool 4 minutes.
POUR mixture into blender; COVER. With motor running on high speed, ADD oil slowly, in a thin stream; BLEND until mayonnaise is thick and smooth. TURN off blender occasionally to scrape down sides with rubber spatula. REFRIGERATE, covered.
Ingredients
- 2 large EGG yolks
- 4 Tbsp. fresh lemon juice OR vinegar
- 1 tsp. sugar
- 1 tsp. dry mustard
- 1 cup olive oil OR vegetable oil
Tips
Add minced herbs or garlic for more flavor.
Per serving: 1/20 of recipe
- Calories 103
- Total fat 11 g
- Saturated fat 2 g
- Polyunsaturated fat 1 g
- Monounsaturated fat 8 g
- Cholesterol 18 mg
- Sodium 59 mg
- Carbohydrates 0 g
- Fiber 0 g
- Sugar 0 g
- Protein 0 g
- Vitamin A 6 mcg
- Vitamin D 0 mcg
- Folate 3 mcg
- Choline 14 mg
- Calcium 3 mg
- Iron 0 mg
- Potassium 4 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.