Contributed By: Steve Doyle


2 yolks from large eggs
1 tablespoon distilled white vinegar
1 teaspoon dry mustard
2 cups canola oil
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt plus to taste
1/4 teaspoon freshly ground white pepper


In a large, nonreactive mixing bowl, combine the egg yolks, vinegar
and dry mustard, whisking about 30 seconds until the mixture becomes
slightly foamy and the mustard is thoroughly blended in.

Very gradually add the oil in a thin, steady stream, whisking
constantly until all is incorporated and the mayonnaise is thick.

Whisk in the lemon juice, 1/4 teaspoon salt and the pepper.

Before using, refrigerate overnight in a covered nonreactive
container to let the flavors develop, then season with more salt if
desired. Keep refrigerated and use within four days.

For lemon mayonnaise: Blend into a freshly made batch of mayonnaise 2
tablespoons minced or very finely grated lemon zest from about 2
lemons, and 1 tablespoon cool water. Refrigerate overnight before

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