Hand-Whisked Mayonnaise with Dijon and Lemon

What you need

• 2 large egg yolks, at room temperature
• 1 tsp Dijon mustard
• 1/2 tsp fine salt, plus more to taste
• 300 ml (1 1/4 cups) neutral oil, such as sunflower, grapeseed or rapeseed
• 1 tsp white wine vinegar
• 1 tbsp lemon juice, freshly squeezed, plus more to taste

Method

Restated from the original video

1. 1

   The yolks stay raw, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

2. 2

   Make sure the yolks and the oil are at room temperature. Cold ingredients are slow to emulsify.

3. 3

   Set a medium bowl on a damp cloth so it does not slide. Add the yolks, mustard and salt and whisk until slightly pale and thickened, 1-2 min.

4. 4

   Start adding the oil a few drops at a time, whisking hard after each addition until it disappears into the yolks.

5. 5

   Once the mixture thickens and turns glossy, after about a quarter of the oil, pour the oil in a thin, steady stream while whisking constantly.

6. 6

   When about half the oil is in and the mayonnaise is very stiff, whisk in the vinegar to loosen it.

7. 7

   Keep streaming in the remaining oil, whisking all the time, until it is all absorbed and the mayonnaise holds soft peaks.

8. 8

   Whisk in the lemon juice, then taste and adjust with more salt or lemon juice.

9. 9

   If the sauce splits and turns oily, whisk 1 tsp water in a clean bowl and slowly whisk the broken sauce into it.

10. 10

    Transfer to a clean jar, cover and refrigerate. Use within 4 days.

Imported from savorynothings.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.