Making Mayo From Scratch Is Easy And Totally Worth It

INGREDIENTS

• 2 large egg yolks, at room temperature
• 1/2 teaspoon kosher salt
• 2 tablespoons very cold water
• 1 teaspoon Dijon mustard
• 2 tablespoons lemon juice
• 1 1/2 cups vegetable oil, refrigerator cold

PREPARATION

1. Combine all ingredients except the oil in a food processor fitted with the blade attachment and blend until combined, 5-10 seconds.
2. While the food processor is still running, add the cold oil in a very slow, steady stream. It should take about a minute to add all of the oil.
3. When all of the oil is incorporated, the mixture should be thick, emulsified, and a pale yellowish-white
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