make my own: mayonnaise
Warning! Consuming raw eggs can be risky!
It has been more than nine weeks since the last post was published. Let me start again with the basic and essential.
Mine appeared to be a little thin. If you want it thicker, use less lemon juice.
Makes about 1 1/2 cups
2 egg yolks
2 tbsp dijon mustard
1 heaping tbsp honey
3 tbsp fresh squeezed lemon juice
1/4 tsp salt
1 cup vegetable oil
Blend everything except the vegetable oil together in a blender. With the machine running, slowly drizzle in the oil until thoroughly mixed. Refrigerate in an airtight container.