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Homemade Mayonnaise

1 cup light olive oil
1 cup canola oil
2 large eggs
1/4 teaspoon dry mustard
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice


Combine the oils in a large glass measuring cup. Place the eggs, mustard, and salt in the bowl of a food processor. Process until the mixture is foamy and pale, about 1 1/2 minutes. With the machine running, add the oil, drop by drop, through the feed tube, until the mixture starts to thicken (about 1/2 cup oil); do not stop the machine at this point, or the mayonnaise may not come together. Add the remaining oil in a slow, steady stream. When all the oil has been incorporated, slowly add the lemon juice. The fresh mayonnaise can be kept, refrigerated in an airtight container, for up to 5 days.

Source: www.epicurious.com