Preparation:
Place egg yolks in bowl. Attach bowl and wire whip. Turn to speed 10 and whip about 3 minutes, or until yolks are stiff and pale yellow.
Reduce to speed 8 and slowly add 1 cup oil, a teaspoon at a time, in a thin stream. If mixture becomes too thick, thin with lemon juice. Carefully add remaining oil in slow, steady stream until completely absorbed.
Reduce to speed 6, add lemon juice, salt, dry mustard, and vinegar, and whip just until blended. Store mayonnaise in refrigerator.
If mayonnaise should separate, beat a fresh, warm egg yolk in mixer bowl for 1 minute using the wire whip. Beat in a few drops of oil, then a teaspoon of the separated mayonnaise. Ass the new sauce comes together, add the separated mayonnaise in increasing amounts until all of it has been incorporated. |
