Makes about 1 ½ cups
Ingredients
- 4 egg yolks
- ½ tablespoons Dijon Mustard
- 2 tablespoons cider vinegar, thyme vinegar or wine vinegar
- 3 tablespoons lemon Juice
- 1 tablespoon water
- 2 tablespoons sugar
- 1½ cups canola oil
- ½ tsp salt
- Freshly ground black pepper
Method
Place the egg yolks, mustard, lemon juice, vinegar, water and sugar in a bowl and using a stick blender (ideally) or a blender, blend for about 10 seconds until combined. While still blending slowly drizzle in the oil. Season with the salt and pepper.
This mayonnaise will store refrigerated for up to 2 weeks.