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Mayonnaise - Homemade (Houston Chronicle)
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1large | egg |
1 large | egg yolk |
2 teaspoons | Dijon mustard |
2 teaspoons | white wine vinegar |
1 teaspoon | kosher salt, more if needed |
11/2 cups | vegetable oil or grapeseed oil |
1/4 teaspoon | freshly ground black pepper, plus more if needed |
2 teaspoons | freshly squeezed lemon juice, plus more if needed |
Place the egg, egg yolk, and mustard in the bowl of a food processor. Process for 30 seconds and then with the blade running, add the vinegar and salt and process for a not her 15 seconds.
With the machine still running, begin adding oil a few drops at a time. When the mixture starts to thicken, add the remainder of the oil in a slow, steady stream until oil is incorporated. Stop the machine.
Add pepper and lemon juice and pulse quickly to combine. Taste and adjust seasoning.
Use immeditatelyor store in refrigerator for up tp two days.
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